(Makes 8 cups)
- 2 tablespoons vegetable oil
- 1/3 cup popping corn
- 1/3 cup honey
- 2/3 cup caster sugar
- 60g butter, chopped
- 1 Teaspoon vanilla extract
- 1/4 teaspoon cinnamon 250gsm bag Cashews or nuts of your choice.
Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
Heat oil in a large saucepan over medium heat. Add 2 pieces of corn. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a large bowl add the nuts of your choice. Discard any unpopped corn.
Place honey, sugar, vanilla and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for 5 to 6 minutes or until light golden. Working quickly, pour caramel mixture over popcorn. Stir to combine. Spoon into prepared pan. Set aside to cool completely. Break into pieces. Serve.
|Plain no nuts just caramel|
|With mixed nuts|
|Packaged up & ready to give out|