serves
4-6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
Chocolate waffle crunch
- 3 – 4 store-bought waffle ice cream cones
- 100 g chocolate, broken into pieces (you can use any chocolate of your choosing, or a combination of white, milk and dark)
- pinch of salt, to taste (optional)
Instructions
- To make the waffle crunch, melt your chocolate in 20-second bursts in the microwave until smooth and creamy. Dip half of each cone into the chocolate and set aside on a lined plate or tray to set. Once cooled and set, crush your cones.
- Heat the oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
- Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60 - 90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot. Set aside.
- Pour the popcorn into a large bowl and toss with half of the chocolate waffle crunch until coated then add the remaining popcorn and mixture and toss again. A pinch of salt, to taste (optional).
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
