Ingredients

• 1-2 packs SunRice Thick Rice Cakes, lightly crushed
• 1 cup sugar
• 1/2 cup water

Instructions

• Put sugar and water in saucepan, stir over low heat until sugar dissolves. Bring to the boil. Boil uncovered, until small amount of toffee "cracks" when tested in cold water. Remove from heat.

• Add lightly crushed rice cakes. Stir constantly until toffee crystallises and coats rice cakes.

• Turn onto a large plate to cool. Store in an air tight container as soon as cool as mixture will go stale quickly.

Tips

• Aim to use approximately 4 cups of evenly crushed rice cakes

Variations

• This is a variation of sweet popcorn