Caramel Corn

Caramel Corn

Here’s the recipe for the Caramel Corn I made for my first Bake Sale.
Caramel Corn
Adapted from Donna Hays Original Recipe.
1 tbls vegetable oil (I used canola oil)
1/3 cup popcorn kernels
15g butter
1/4 cup (90g) honey
1/2 cup (110g) caster (superfine) sugar (I used normal Granulated sugar)
1/4 tsp baking soda
Heat the oil in a large saucepan over medium heat. Add the popcorn, cover and cook, shaking the pan, for 2-3 mins or until popped. Remove from the heat and transfer to a large bowl. Place the butter, honey and sugar in a saucepan over low heat and stir until the butter is melted, Increase heat to medium and stir until butter is melted. Increase heat to medium and bring to a boil for 3-4 mins or until thickened and golden. Remove from heat stir through the baking soda. Working quickly, Pour the honey mixture over the popcorn. Mix to combine, you can spoon mixture into well greased 12x 1/2 cup capacity muffin tin and allow to set to make popcorn clusters or you can spread the mixture on a baking tray covered in baking paper and bake for 10 mins, mixing half way through to combine all the caramel. Once done let cool then break up into small pieces, great for a sweet snack or to put in school lunches. 
A few tips: Cooking popcorn in a non-stick wok is a lot easier then a saucepan and makes clean up a brezze. Make sure all the sugar has dissolved before pouring over the popcorn. Combine mixture in a bowl not on the baking tray, as the mixture is to hard to combine otherwise.  You could also add a few pinches of salt to the mixture to make salted caramel popcorn yum!.
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