Crunchy Salted Caramel Coated Popcorn Bars

Preparation time:1 hour 30 mins


  • ¼ cup vegetable oil
  • 1/3 cup popping corn
  • 2tsp sea salt flakes
  • 2 packets Chang’s Crunchy Noodles
  • 1 cup brown sugar
  • 200g butter, chopped
  • ½ cup golden syrup


  1. Grease and line a 20 by 30cm slice pan with baking paper.
  2. Heat oil in a large saucepan over medium heat. When oil is hot, add corn. Cover with a tight fitting lit, and shake pan gently until popping stops. Transfer popcorn to large bowl with the salt and noodles.
  3. Place sugar, butter and golden syrup in a medium saucepan over medium heat. Cook, stirring, 5 minutes or until butter has melted and sugar is dissolved. Bring to the boil for 8-10 minutes, or until mixture is golden.
  4. Spoon quickly into prepared pan. Place a piece of baking paper over popcorn to cover, and press firmly into pan.
  5. Stand at room temperature for 1 hour, or until cool.