The much loved Caramel Popcorn can only get better with the addition of chocolate…
- 1/4 cup vegetable oil
- 1/2 cup popping corn
- 125g butter, chopped
- 3/4 cup white sugar
- 2 tablespoons honey
- 200g chocolate
Line a tray with baking paper. Heat oil in a large saucepan over medium heat.
Add popping corn to hot oil and cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl and discard any unpopped corn.
To make the caramel, combine butter, sugar and honey in a saucepan over a medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring mixture to the boil and cook, uncovered, without stirring, for a further 5 minutes or until light golden.
Working quickly, remove caramel from heat and pour over popcorn then stir until popcorn is coated. Spread over prepared tray. Set aside to cool and then break into pieces.
Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). You can use whichever chocolate you prefer, dark chocolate is my usual choice for this recipe though. Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch the water (or it will overheat). Stir with a metal spoon until melted and then use the spoon to drizzle the chocolate over the popcorn. Once the chocolate has set, serve and enjoy!