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Export 7 ingredients for grocery delivery
Step 1
Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Step 2
Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let's steam escape for crisper popcorn.
Step 3
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.
Step 4
Preheat oven to 110°C/230°F (both fan and standard ovens).
Step 5
Combine - Melt butter in a saucepaan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
Step 6
Simmer - When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Step 7
Baking soda "foamy" - Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Step 8
Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Step 9
Spread popcorn on 2 large paper lined baking trays.
Step 10
Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).
Step 11
Cool - Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!
Step 12
Crumbs - Place biscuits in a ziplock bag and bash into crumbs.
Step 13
Melt chocolate - Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth - about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).
Step 14
Chocolate piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip.
Step 15
Drizzle & crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.
Step 16
Fridge - Refrigerate for 15 minutes until the chocolate is form. Gently break popcorn into pieces. EAT!
Step 17
Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!