Caramel Popcorn Wreaths
By Chelsea SugarPage views: 4218
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1 review
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Difficulty Easy
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Prep time 10 mins
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Cooking time 30 mins
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Serves
1
3/4 Cup Chelsea Soft Brown Sugar
90g Butter
1/4 Cup Light Corn Syrup
1/4 Teaspoon Bicarbonate Soda
1/4 Teaspoon Vanilla Essence
4 Cups popped Corn
1 : Combine Chelsea Brown Sugar, butter and corn syrup in small pan. Boil 5 minutes or until mixture reaches 120°C on sugar thermometer.
2 : Remove from heat, stir in bicarbonate soda and vanilla essence. Pour over popped corn.
3 : Spoon onto tray, lined with baking paper, and shape into wreaths. Bake at 180°C for 5 minutes.
4 : Re-shape wreaths with flat-bladed knife. Tie with string and hang from tree.
Store in sealed, airtight jar.
These wreaths can be made 7 days ahead.
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