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Chilli and Caramel Popcorn Balls

A lovely mix of spicy and sweet, this popcorn is delicious on its own or as an interesting side at your next Mexican feast.

Chilli and Caramel Popcorn Balls

Makes about 16

125g butter

½ cup sugar

2 tbsp honey

4 cups lightly salted popcorn

1 tbsp chilli flakes

Place  butter, sugar and honey in a small saucepan. Heat, stirring to dissolve sugar. Boil without stirring until a golden caramel colour develops.

Remove caramel from heat and quickly mix in popcorn chilli flakes. While caramel is still warm, shape mixture into golf-ball-sized balls.

These are best eaten on the day they are made, but can be stored in an airtight container for a short time.

* This is a great accompaniment to our Mexican Cheese & Corn Quesadillas. Recipe in the March 2014 issue of MiNDFOOD with Emma Thompson on the cover

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