Caramel popcorn

ingredients

• Caramel popcorn

  • 3/4 cup (190g) popping corn
  • 3 tablespoon vegetable oil
  • 150 gram butter
  • 1/4 cup brown sugar
  • 1/4 cup honey

method

• Caramel popcorn

  • 1

    In a large pot over medium-high heat, heat oil, add popping corn and cover with a lid.

  • 2

    When you start to hear pops, shake the pan from time to time, until the popping sound has almost stopped.

  • 3

    Transfer the popcorn to a large bowl and discard any uncooked kernels.

  • 4

    Place the butter, sugar and honey in a saucepan over medium heat and stir until the sugar has dissolved and the butter has melted.

  • 5

    Bring to the boil and cook, without stirring, for 5 minutes or until the caramel is a light-golden colour.

  • 6

    Drizzle the caramel over the corn, tossing to coat, then transfer to a tray lined with baking paper and leave to set.

  • 7

    Break into pieces and serve or store in an airtight container until ready to serve.

notes

Stored in an airtight container, caramel popcorn will keep for one week.