Popcorn squares


Makes 16 squares

Preparation: 20 min

Cooking: 10 min

Chilling: 1½ hours


4 x 250 ml (4 c) popcorn

200 g dark chocolate, broken into pieces

100 g butter, cubed

45 ml (3 T) golden syrup

2 ml (½ t) ground cinnamon

pinch of salt

50 g white chocolate

Line a square baking tin (20-30 cm) with baking paper.

Heat a splash of oil in a large saucepan and, when hot, stir in the popcorn. Cover with a tight-fitting lid and cook over medium-low heat, shaking the saucepan now and then, until all the kernels have popped.

Meanwhile, melt the dark chocolate with the butter, golden syrup, ground cinnamon and salt in a bowl over a pot of simmering water. Stir to mix well.

Toss the popcorn with the melted chocolate mixture and tip into the prepared baking tin. Using the back of a spoon, press the mixture firmly into the tin. Chill for 1 hour to set.

Turn out onto a board and remove the paper. Melt the white chocolate and, using a teaspoon, drizzle the chocolate all over the top. Chill until set.

Using a large sharp serrated knife, cut into squares.

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