Despite the foul sounding names these treats were the best selling product for Hullabaloo Food for over 8 years!!! Kids quite enjoyed having something so squeamish-sounding in their lunchboxes!
This recipe will take some practice to get right. Don’t be surprised if your first batch burns, your second batch clumps and your third batch sticks to the pan. Persevere because once you have the knack you have lunch boxes sorted until the kids go to College.
INGREDIENTS
- 1/2 c sugar
- 50ml oil
- 65g puffed corn (for popples)
- 65g puffed rice (for maggots)
METHOD
Heat the oil and sugar in a large saucepan. Stir constantly and take off the heat as soon as the sugar is dissolved and golden brown. It is easy to burn the sugar so keep watch and adjust the temperature as required.
Quickly pour in rice or corn. Mix making sure that the puffed grains are completely covered. You can return it to the heat if the toffee sets before the coverage is even.
Pour out onto a hard plastic surface, large chopping board, laminex or plastic dish. (The oily feeling plastic is best). Metal and glass surfaces are too cold and will make the toffee set to fast.
With your hands protected from the heat by rubber washing up gloves (some types work better than others) crumble and break apart the grains as they cool. If they are too sticky you need to add more grains.
Nutrition Information: per 100g (Approximate for both)
- Energy 1493 kj
- Protein 2.3 g
- Fat, total 18.8 g
- -saturated 1.6 g
- Carbohydrates 75.5 g
- -sugars 49.1 g
- Sodium 1.6 mg
- Dietary Fibre 0.6 g
This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.
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