Ingredients

  • 1/2 cup uncooked popcorn

For the sauce:

  • 50gms butter
  • 50gms brown or rapadura sugar
  • 2 tablesp. honey

Method

  • Pop the corn in the desired way, and set aside
  • Gently heat all sauce ingredients until melted
  • Once melted, simmer for five minutes
  • Pour sauce over the warm popped corn
  • As the caramel sauce firms up, turn the popped corn frequently until all the pieces are coated evenly and not sticking together in large clumps (unless you like it that way!)