Name: Golden Honey Popcorn Easter Egg Nests
Prep time: 10 min
Cook time: 15 min
Ingredients: 90g Australian butter, chopped; 1/3 cup castor 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

90g Australian butter, chopped
1/3 cup castor 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

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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.
Bake at 150°C for 10 minutes or until golden. Cool before placing chocolate eggs in the centre of each and storing in an airtight container until required.

Tips & Hints:

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.

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.
Bake at 150°C for 10 minutes or until golden. Cool before placing chocolate eggs in the centre of each and storing in an airtight container until required.

Tips & Hints:

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.

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.
Bake at 150°C for 10 minutes or until golden. Cool before placing chocolate eggs in the centre of each and storing in an airtight container until required.

Tips & Hints:

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.

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