Ingredients:
2 tablespoons of oil
1/2 cup of popping corn
3/4 cup of sugar
80 g of unsalted butter
2 tablespoons of honey
2 tablespoons of cream
1/2 cup of popping corn
3/4 cup of sugar
80 g of unsalted butter
2 tablespoons of honey
2 tablespoons of cream
Preparation time: 20 minutes
Cooking time: 10 minutes
Cooking time: 10 minutes
Preparations:
1. Heat the oil in a large pan over a medium heat, add the popping corn and cover tightly. Cook the popping corn until the popping sounds stop then put the popcorn into a large bowl.
2. Combine the sugar, honey, butter and cream in a small pan. Stir over a medium heat without boiling until the sugar has completely dissolved.
3. Brush the sugar crystals from sides of the pan with a wet pastry brush. Bring to the boil and boil without stirring for 5 minutes.
4. Pour the syrup over the popcorn, using 2 metal spoons combine thoroughly with the popcorn.
5. When the mixture has cooled enough to handle but not set, form popcorn into small balls and place them on a wire rack to set.
6. You can store in an airtight container in a cool dark place for up to 1 week.
2. Combine the sugar, honey, butter and cream in a small pan. Stir over a medium heat without boiling until the sugar has completely dissolved.
3. Brush the sugar crystals from sides of the pan with a wet pastry brush. Bring to the boil and boil without stirring for 5 minutes.
4. Pour the syrup over the popcorn, using 2 metal spoons combine thoroughly with the popcorn.
5. When the mixture has cooled enough to handle but not set, form popcorn into small balls and place them on a wire rack to set.
6. You can store in an airtight container in a cool dark place for up to 1 week.
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