The sweet swap is a fundraising and networking activity for australian food or parenting bloggers across Australia. Each blogger pays a small registration fee to participate. This year this money was collected to support a clean water initiative for Vietnamese children by Child Fund Australia.  Each participating blogger is sent the name and mailing address of three other sweet swap participants. All participants prepare and mail portions of a sweet treat to their sweet swap recipients. In return you receive three sweet surprises back. It was wonderful have the postman deliver something other than bills during the last week of August.

Before we received our matched recipients we had it all worked out, we decided to do a turkish inspired rocky road using all the local sweet flavours of our area. When our sweet swap recipients arrived in our email we discovered we had particular dietary guidelines to adhere to so we needed to find a new plan. We were not disappointed, we were up for the challenge and happily embarked on seeking out a recipe to suit the requirements of our receiving bloggers. The fun began with the creation of some pretty presentation boxes to match.

 SS box  SS boxes

The recipe we chose was a caramel popcorn with pecans. We adapted a caramel popcorn recipe by swapping the butter for nuttlex to comply with our dietary guidelines. This made the flavour a little lighter than a regular caramel emphasising the sweetness of honey. We called it “Sweet Pecan Popcorn”.  Having never made caramel or coated popcorn before we were pleased how easy and delicious it was. We were very quick off the mark and got our sweep swaps made and posted right at the beginning of the swap.

We made a triple batch of the recipe  and were soon to learn a little bit of popcorn goes a long long way. This is how it all came together one Sunday afternoon in August!

Sweet Pecan Popcorn

Adapted from a recipe found on


SS ingred  SS Pecan

1/4 cup vegetable oil 

1/2 cup popping corn


For the Caramel: 

125g butter, chopped

3/4 cup white sugar

2 tablespoons honey 

1 cup pecans, roughly chopped

Line a tray with baking paper.

Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.

SS  popping  SS popcorn

Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden. 
Remove from heat. Stir in pecans.

SS toffee  SS set

Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

    SS cutslab  SS packets

We ended up with a large tray and baking dish full of the coated popcorn. Enough to share with our fellow bloggers, work friends and family. We packed individual serves into celephane treat bags to make packing easier then it was off to the post office to send them on their way. Our recipient bloggers were Eva the hungry plum, Aleesha me and the young and Belinda the hungry mum.

SS packed  SS posted

In return we recieved some amazing delicious treats. These gorgeous rosewater and pistachio meringues arrived from Gabby at Baking with Gab

SS bakinggab1  ss rosem

All the way from Perth we recieved rocky road from April at what can I bake.


Our third package arrived from Cassie at  food my friend. She sent us some delicious vegan raw bounty bars

 SS vegan bounty  SS VeganBounty2

Thank you Gabby, April and Cassie we enjoyed every bite! Thank you also Amanda Chewtown and Sarah BellyRumbles for organising this fun event.