- ¼ cup honey
- ½ cup golden syrup
- 100 grams unsalted butter
- 1 cup caster sugar
- 200 grams popped corn
- Place all ingredients in a saucepan and bring to boil, stir until sugar is dissolved, 5-6 minutes.
- When sugar has dissolved turn down heat to a slow simmer and cook for 6-7 minutes or until the caramel is a golden colour.
- Take care, place popped corn in large stainless steel bowl and pour hot caramel over the popped corn, stir or toss the caramel through the popped corn with a couple of silicon spoons, leave to cool. Stir occasionally so caramel doesn't go to bottom.
Variations can be made by adding nuts of your choice with the caramel.