Caramel Popcorn
4 cups plain popcorn | 1 c nuts (any sort) | 125g butter | 3/4 c castor sugar
- Pour popcorn and nuts on a greased/baking paper lined roasting dish
- Place butter and sugar in a sauce pan and stir over gentle heat until the sugar is dissolved and bring to the boil.
- Boil for undisturbed for 6 minutes until the sauce changes to a light amber colour
- Gently stir to even the colour
- Pour the caramel over the popcorn and nuts, aiming for even distribution
- Allow them to cool before breaking up and serving (or store in an airtight container)
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Creamy Chocolate Ice-Cream
2/3 cup white sugar | 1/3 c cocoa powder | 3 egg yolks, beaten | 1 2/3 c cream 1/3 c chocolate chips
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Stir together sugar and cocoa in a large bowl. Add yolks and blend with electric mixer
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Add the cream a little bit at a time, beat well after each portion
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Refrigerate until chilled
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Grate chocolate chips in blender until fine. Stir into the cream mixture.
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Freeze in an ice cream canister (follow the instructions on the box)
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Serve when ready
