You can fine all kinds of popcorn on supermarket shelves, but it's actually very cheap and easy to make at home. This recipe is for a crunchy caramel popcorn, eat it as a snack at home, or take a bag with you next time you go to the movies.
Place oil in a large saucepan on a medium heat. Let oil heat before adding popcorn. You can test if the oil is ready by putting one piece of corn in the saucepan. If the corn starts to move in a circle, the oil is ready.
Place popping corn in the saucepan, and immediately cover with a lid.
Using a tea towel to hold the handles, occasionally shake the pot to prevent burning.
The popcorn will be ready once the popping slows down to one or two pops per second.
Take off the heat, and transfer the popcorn to another bowl. Ladling the popcorn into the bowl will mean that you can leave behind any un-popped kernels or any burnt popcorn that might be at the bottom.
To make the caramel, combine the butter sugar and honey in a small saucepan. Cook, stirring, for 5-6 minutes or until the sugar has disolved.
Let boil for 5-8 minutes, uncovered and without stirring. You want the mixture to come to a nice deep caramel colour. Too light and the caramel can be a little gritty, too dark and you'll burn the caramel and it will be unusable.
Remove the caramel from the heat, and then pour over the already made popcorn.
Using a spoon, mix the caramel and popcorn so that all of the popcorn is evenly coated. Be careful, the caramel is extremely hot and any flecks that get on your skin will sting and burn.
Once the popcorn is covered transfer to a tray lined with baking paper. Leave popcorn to set.
When the caramel popcorn is set you can break it apart using your hands.
Serve it in a big bowl the next time you have a home movie night, or transfer to small bags and use the popcorn as party favours for a circus themed party or a wedding.
Popcorn needs to be stored in an airtight container in a dry place. Do not store popcorn in the fridge or it will become soft and sticky.