Candied ricecakes

1-2 pkt of thick ricecakes crushed = approximately 4 cups, but lesser amount will do (the more evenly they are crushed up the more like popcorn they will look)
1 cup sugar
1/2 cup water

Put sugar and water in saucepan, stir over low heat until sugar dissolves. Bring to boil; boil uncovered, until small amount of toffee "cracks" when tested in cold water. Remove from heat. Add rice cakes. Stir constantly until toffee crystallises and coats ricecakes. Turn onto a large plate to cool. Store in an air tight container as soon as cool as mixture will go stale quickly. - Caroline

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