A cut-it-yourself bar with crunch from roasted nuts and candied popcorn and with ultra-dark chocolate binding it all together. You could also try candying nuts instead of popcorn.
Caramelised honey and popcorn bars with salted chocolate
What's better than popcorn? Popcorn with chocolate, of course.
- 15 mins preparation
- 30 mins cooking plus setting
- Serves 8 - 10
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Ingredients
- 80 gm coarsely chopped roasted hazelnuts
Candied popcorn
- 200 gm coconut oil
- 90 gm popping corn
- 200 gm honey
Bitter chocolate glaze
- 200 gm bitter dark chocolate (85%-90% cocoa solids), finely chopped
- 5 gm coconut oil
Method
- 1For candied popcorn, preheat oven to 180°C and line a 26cm x 13cm loaf pan with baking paper. Heat a large saucepan over medium-high heat, add 1 tbsp coconut oil, then the corn, then cover with a lid and cook, shaking pan occasionally, until popping stops (4-8 minutes). Transfer to a tray and cool to room temperature. Cook honey in a large saucepan over medium-high heat, swirling occasionally until caramelised (6-7 minutes). Add popcorn and remaining coconut oil and stir to coat, then spoon into loaf pan, pressing firmly to compact popcorn into an even layer. Refrigerate until firm (20-30 minutes).
- 2For chocolate glaze, melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour glaze over the popcorn so the chocolate runs into any gaps, then scatter with hazelnuts and return to refrigerator to set (1-2 hours). Cut into slices to serve (this is easiest with a serrated knife). Bars will keep refrigerated in an airtight container for 3-4 days.