Making popcorn is a breeze with a microwave. I remember popping corn on the stove as a child and always burning Mum’s pots. This caramel sauce works to transform the corn into a sweet treat that is bound to be a hit with young party guests.
Ingredients
| ½ cup | Corn kernels (Main) |
| 2 tsp | Salt |
| 1 Tbsp | Oil, flavourless |
| ½ cup | Honey |
| 1 tsp | Vanilla |
| ¼ cup | Cream |
| 25 g | Butter |
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Directions
- Preheat oven to 180C. Line an oven tray with baking paper.
- Into a small bowl combine corn kernels, salt and oil. Pour into a brown paper bag and seal well. Cook for 3 minutes in microwave or place in a pot and cook until all popped. Place into a large bowl.
- In a small pot place honey, vanilla, cream and butter. Bring slowly to a simmer, stirring. Continue to cook until syrup is a caramel colour, thick and glossy. Pour straight over popcorn, stir quickly, then tip on to baking tray.
- Place into oven for 15 minutes until golden, stirring once to ensure an even colour.
- Cool and devour.
