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Peanut honeycomb popcorn

Afternoon Express makes peanut honeycomb popcorn with Selati

Peanut honeycomb popcorn

Recipe by Luke Dale Roberts

¼ cup popcorn kernels
100ml canola/sunflower oil
5ml salt
50g salted peanuts, roasted
20g white sesame seeds, toasted


225g Selati Plantation Select
50g water
1T honey
15g bicarbonate of soda
5g salt

1. Place the popcorn kernels into a medium size pot, pour in the sunflower oil and give the pot a shake to lightly coat the kernels with oil. Cover with a lid and place over a medium-high heat. Once the kernels are rapidly popping, turn down the heat slightly. When the popping slows down remove the pot from the heat to finish. Season with the popcorn with salt to taste.

2. Lightly chop through the peanuts. Set up a large baking tray, lined with a silicone mat and spread out the chopped peanuts and sesame seeds. Spread out a layer of popcorn with the nuts and seeds.

3. Weigh up the sugar, water and honey into a pot. Give it a stir to combine the sugar and water. Wipe down the inside of the pot to avoid the sugar from crystallizing.

4. Weigh up the bicarbonate of soda and the salt together and set it aside with a whisk and rubber spatula.

5. Place the pot with the sugar over a medium heat. Allow the sugar to dissolve and slowly caramelize. Don’t’ stir the caramel with any utensil (may crystallize) ; if the sugar caramelizes unevenly, give the whole pot a swirl holding both handles. Take the caramel to a golden brown colour (140C). Add the bicarb and salt mixture to the pot and immediately stir with a whisk until thoroughly combined.

6. Pour the foaming honeycomb over the popcorn and nut tray. Toss and spread out the honeycomb quickly to try to coat as much popcorn as possible. Use a rubber spatula for this process. Leave the honeycomb coated popcorn to cool and set for 5-10 minutes.

7. Enjoy your crunchy coated kettle corn.

For best results, use Selati!

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