Ingredients:
- 2 tbsp vegetable oil
- 1/3 cup popping corn
- 1/3 cup Ambrosia Raw Organic Honey
- 2/3 cup caster sugar
- 60g butter, chopped
Method:
- Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
- Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. Oil is hot enough when corn turns slowly in a circle. Add remaining popping corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
- Place honey, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 - 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for 5 to 6 minutes or until light golden.
- Working quickly, pour caramel mixture over popcorn. Stir to combine. Spoon into prepared pan. Set aside to cool completely. Break into pieces. Serve.
