INGREDIENTS

1/2 cup corn kernels, popped
2 cups unsalted macadamias, roasted, roughly chopped
4 cups mixed dried fruit mix
1 cup brown sugar
1/2 cup maple syrup
200g butter
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon baking soda

METHOD
1 Preheat oven to 150°C fan forced. Line 2 large baking
trays with non-stick baking paper. Place the popped corn, macadamias and dried fruit into a large bowl and set aside.
2 In a medium saucepan place the brown sugar, maple syrup, butter, salt and spices. Cook over medium heat for 5 minutes, stirring constantly. Reduce heat to a simmer and cook for a further 5 minutes. Remove from the heat and stir in the baking soda.
3 Pour over the macadamia mixture and combine well. Divide the mixture between the trays and bake for 40-45 minutes, stirring every 15 minutes. Allow to cool on trays.

Note: popcorn can be stored in airtight containers for up to 1 week.

The Carousel thanks Australian Macadamias for this recipe.