recipe, dessert, Easter eggs, chocolate, recipe

The Dairy Kitchen’s new Golden Honey Popcorn Easter Egg Nests, essentially a hybrid of honey joys and caramel popcorn, are very easy to make. Children can help spoon the popcorn mixture into the patty pans and top with eggs. Just remember, for maximum flavour impact, food director Amanda Menegazzo recommends only using real butter. “There is simply no substitute for flavour!” she says.

Makes 8-9

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

90g Australian butter, chopped

1/3 cup caster sugar

1 tablespoon honey

4 cups plain popcorn

1/4 cup chopped roasted peanuts (optional)

24-27 small solid chocolate eggs or 8-9 medium eggs, to garnish

Method:

1. Bring butter, sugar and honey to the boil in a saucepan over a moderate heat, stirring until the sugar has dissolved. Pour mixture over the combined popcorn and nuts and mix gently but thoroughly. Spoon the mixture into paper case-lined muffin trays and make a small well in the centre, to resemble a nest.

2. Bake at 150⁰C for 10 minutes or until golden. Cool before placing chocolate eggs in the centre of each and storing in an airtight container until required.

Notes:

  • A little salt may be added to the honey mixture for a sweet and salty flavour!
  • 1/4 cup popcorn kernels yields 4 cups popped corn. Simply follow instructions on the back of the pack to cook.
  • Nests can also be filled with speckled candy coated Easter eggs.