Salted Caramel Peanut Muesli with Clotted Cream


½ cup popcorn kernels

3 tbsp oil

250 g butter

1 cup brown sugar

¼ cup honey

sea salt

5 cup rolled oats

1 cup dessicated coconut

½ cup honey

4 tbsp. olive oil

⅓ cup dried papaya, chopped

⅓ cup dried banana, sliced

⅓ cup prunes, chopped

⅓ cup gogi gogi berries


Cook the popcorn. Transfer to a large bowl, season with plenty of sea salt.

In a large bowl, mix rolled oats and dessicated coconut. Gently warm honey and oil until combined and add to bowl. Arrange on baking paper lined oven trays and toast for 10 – 30 minutes at 180℃, some ovens are hotter, especially convection ovens, its better to bake the muesli at a slightly lower temp to ensure an even bake.

Stir with wooden spoon, every 5 minutes until light golden and evenly baked.

Melt butter, add the brown sugar, honey and salt. Boil for 5 minutes without stirring. Remove from heat and stir in popcorn and peanuts. Quickly turn out popcorn mixture onto greaseproof paper. Leave to cool and harden slightly.

Add above and bake for another 10 to 20 minutes until golden brown. Keep an eye on the pine and macadamia nuts as they brown quickly.

When cool, add the dried fruit to the above mixture, and mix. Add clotted cream to serve.