Ingredients
Method
1.Preheat oven to 150°C. Line a large oven tray with baking paper.
2.Thoroughly mix together the popcorn, nuts, coconut, seeds and spices, then spread evenly over the tray.
3.In a small saucepan over medium heat, gently melt butter and maple syrup together until bubbling and turning deep brown (about 5 minutes).
4.Have a whisk at the ready. Remove pan from heat, stir in vanilla and baking soda and whisk vigorously. Be warned: the mixture may fizz and bubble so take care.
5.Quickly pour hot maple liquid over popcorn mixture and use a spoon or spatula to mix and coat as much of it as you can. Place tray in oven and bake for 20 minutes, turning occasionally, until golden brown all over.
6.Remove from oven. Once cooled, stir through the dried fruit. Store in an airtight container.
This scroggin can also be used as a delicious crumble topping on unsweetened yoghurt or preserved fruit for breakfast or dessert.
Note
