Caramel popcorn

My little boy turns 4 today (Happy Birthday munchkin) and I thought the occasion called for a sugary treat. This is my mum’s recipe and always a winner at every gathering. I would love you to let me know how you go (I bet you taste some before it is cool). 


Caramel popcorn
  1. 1/2 cup of popcorn
  2. 250g of butter
  3. 4 tablespoons of honey
  4. 1 1/2 cups of castor sugar
  1. Cook popcorn, place in large mixing bowl.
  2. Combine butter, sugar and honey in heavy based saucepan. Stir over heat until butter is melted and sugar is dissolved.
  3. Bring to boil, simmer uncovered until mixture turns golden brown colour. Leave on for approximately 2 more minutes stirring. Do not let mixture burn.
  4. Pour over popcorn and stir with spatula or spoon (Warning: toffee mixture with burn, stir with a long spoon).
  5. Spread mixture onto two baking trays lined with baking paper.
  6. When cool, break into pieces and eat.
  1. + Store in airtight container.
Heidi + Coco



TIP – Remove from heat when colour is golden brown, this will give the toffee a bit of chew.


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