Chilli and Caramel Popcorn Balls

By Sally Cameron

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.

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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