- 100 g salted popcorn
- 100 g flaked almonds, toasted
- 200 g sugar
- ¼ cup honey
- 155 g butter
- 1¼ cups milk
- Salt, a pinch
- 300 g 60% dark chocolate, broken into pieces
- 2 litres Woolworths peanut-butter ice cream, slightly thawed
Mix the popcorn with the toasted almonds and set aside. Heat the sugar, honey, butter and milk in a saucepan over a low heat. Stir until the sugar is dissolved, then bring to the boil. Reduce the heat to medium and simmer for 10 minutes, or until the mixture is a deep golden brown colour and has thickened.
Tip in the popcorn-and-nut mixture and stir until coated. Pour two-thirds of this mixture into a round 20 cm loose-bottomed baking tin, pressing in evenly.
Meanwhile, melt the chocolate in a double-boiler and stir in the remaining butter. Pour two-thirds over the popcorn base and spread evenly. Allow to cool and firm slightly.
Spoon in the peanut-butter ice cream, levelling with a spoon dipped in hot water. Freeze for at least 4 hours, preferably, overnight until solid.
To serve, transfer to a cake stand, drizzle with the remaining melted chocolate and top with the remaining caramel popcorn-nut mixture.