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Caramel popcorn

  • 0:05 Prep
  • 0:25 Cook
  • Makes 14 cups

Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup popping corn

Caramel

  • 125g butter, chopped
  • 3/4 cup white sugar
  • 2 tablespoons honey
  • 1 cup pecans, roughly chopped

Method

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

Source: taste.com.au

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