It seems we are all doomed to Netflix ourselves to death at the moment. Snacking is not always the best thing to do in such circumstances, but on occasion it is both necessary and mindful! SO here is my movie night (movie week) treat for you! We did a LIVE video for it as we all know you are dying to view something other than boring old telly! (You're welcome!) For LOADS more videos with tutorials on how to make all sorts of amazing things (think croissant, liquorice, macarons, puff pastry, kouign amann, sourdough, kimchi to name just a few) it is time to join my Insider Club once and for all, and get on with life! We would love to have you join us...so don't delay any longer. Get the most out of your isolation time and come learn with me!
See you in there!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1/2 Cup popped popcorn
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1 Cup Shelled Pecans
- 150 Grams Pure Maple Syrup
- 70 Grams Coconut Sugar
- 130 Grams Unsalted Butter cubed BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 1/8 Teaspoon baking soda
- 2 Pinches Pink Salt Flakes plus some more BUY
- 50 Grams Chocolate each white, gold and dark callets (or chocolate chips of choice) BUY
Pop the corn and set aside. (Pick out all the unpopped kernels and discard.) Brush a heatproof bowl with EVOO and tip the popcorn in.
Place the pecans on a lined baking tray and into a cold oven set to 200°C. Cook for exactly 10 minutes, remove and chop roughly. Add to the popcorn. Reduce oven temperature to 150°C and line a large baking sheet with paper.
Meanwhile, place maple syrup, sugar and butter into the Thermomix bowl and cook 15 min/Varoma/speed 3/MC OFF. Add the vanilla, salt and baking soda into the bowl being cautious not to tip anything on top of the blades. Mix 5 sec/speed 5.
Scrape this mixture into the bowl with popcorn and nuts and stir vigorously to coat well. Spread onto the prepared baking tray evenly in a layer. Bake 15 minutes, turning half way through.
Remove from the oven and sprinkle with the chocolate callets, pushing them into the hot mixture so they will melt and stick. Sprinkle with a little more salt if desired. Cool completely before breaking into pieces. Refrigerate in an airtight container.
This should keep well for at least a week, but we know it won't last that long.