Ingredients

1/2 cup popcorn kernels
60 g butter
1/2 cup sugar
2 teaspoons honey

Instructions

Line a baking tray with baking paper.

Place the corn kernels in a paper bag, fold the top of the bag over twice to seal.
Cook in the microwave for 2 and 1/2 minutes.
Remove unpopped kernels and place popcorn in a metal bowl.

Place the butter, honey and sugar in a small saucepan and bring to boil for 4 minutes or until the mixture is a caramel colour, stirring occasionally. Be careful as the caramel will be very hot.

Pour over the popcorn and mix thoroughly with a wooden spoon.

Spread out over the baking tray and leave to cool for approximately 5 minutes. Alternatively, cool in the fridge for 2 minutes.

Break up the popcorn and store in an airtight container.