Published Sunday, 23 June, 2013 by Carla
line eight holes of a 1/3 cup-capacity muffin pan with paper cases.
heat oil in a large saucepan over medium heat. Add 2 pieces of corn. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts to pop. Remove from heat when corn stops popping. Pour into a large heatproof bowl. Discard unpopped corn.
place golden syrup, sugar and butter in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves (dont boil). Bring to the boil. Boil for 4 minutes or until golden.
working quickly, pour caramel mixture over popcorn. Stir to coat. Divide mixture between paper cases. Using the back of a spoon, press down to flatten tops slightly. Set aside to cool.
reserve 8 chocolate melts. Place remaining melts in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Spread a little melted chocolate on 1 side of 2 lifesavers. Using picture above as a guide, position lifesavers on 1 popcorn mixture to form eyes. Top lifesavers with a little chocolate and position smarties on top. Spread flat side of 1 reserved melt with a little chocolate. Position in the centre below eyes.
cut 1 piece of licorice into 8 x 5mm triangles for noses. Cut remaining licorice pieces in half lengthways. Leaving 5mm at 1 end of 1 piece, cut lengthways into 3 even strips. Repeat with remaining licorice pieces. Spread 2 uncut ends with a little melted chocolate. Slide under chocolate melt to form whiskers. Spread 1 triangle with a little remaining chocolate. Position triangle on chocolate melt to form a nose.
draw eyes on smarties and mouth on melt. Repeat with remaining popcorn mixtures, melted chocolate, lifesavers, smarties, melts, licorice and icing. Set aside to set. Serve.
Thanks, Helen for uploading this baked eggs recipe!!!