Recipes+
Ingredients
Method
1.Heat oil in a large saucepan over high heat. Add 2 pieces popping corn; when corn starts to spin, add remaining corn.
2.Cover saucepan with lid. Cook over high heat, shaking pan, for 1 minute or until popping stops. Transfer popped corn to a large heatproof bowl. Discard unpopped corn.
3.Preheat oven to 150°C (130°C fan-forced). Line 2 x 24-hole mini muffin trays with paper cases.
4.Combine butter, syrup and sugar in a medium heavy-based saucepan over moderate heat. Cook and stir, without boiling, until sugar has dissolved. Bring to the boil. Boil, without stirring for 1 minute.
5.Stir in walnut. Carefully drizzle caramel mixture over popcorn; stir well until popcorn is coated in caramel. Set aside for 3 minutes or until just cool enough to touch.
6.Press mixture firmly into paper cases, piling up. Bake for 12 minutes or until golden brown. Cool. Spoon chocolate into a snap-lock bag. Snip off a small corner; drizzle chocolate over clusters. Set aside until set. Serve.
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