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
