100g popcorn kernels
3 tbsp vegetable or sunflower oil
100g unsalted buttter, diced
6tbsp golden syrup
300g milk or white chocolate, broken into small pieces
30g hundreds and thousands
· To make the popcorn heat the oil in a large, lidded saucepan. Once the oil is hot, add the kernels and place the lid on the saucepan. A good way to get all the kernels to pop and none to burn is to remove the saucepan from the heat for 30 seconds once you hear the first pop. Then place it back on the heat after you’ve counted to thirty. You can shake the pan back and forth a little to help the kernels to heat evenly. Once the popping has slowed right down, remove from the heat and leave until you’ve heard the last pops.
· Tip the popcorn into a large mixing bowl.
· Place the butter, syrup and chocolate into a large, heatproof bowl and place it over a saucepan of simmering water. Stir until it has all melted. Then carefully remove from the heat and and pour the melted chocolate over the popcorn. Use a wooden spoon to throughly stir the chocolate into the popcorn, coating all the pieces.
· Once the chocolate is cool enough to handle, take handfuls of the poporn and shape them into little cakes. Place on a lined, non-sticky tray and sprinkle with hundreds and thousands. Place in the fridge to set for approximately one hour.
· If you have a cake stand, it’s the ideal way to show off your fun cakes, otherwise a nice big plate will do, and you could try balancing them on top of one another.