Ingredients
⅔ cup popping corn kernels
250g pecan nuts
¼ cup olive oil or vegetable oil
250g butter or margarine
1½ cups white sugar
granulated
¼ cup honey
Canola spray
for greasing
Allergy Advice
Contains Dairy
Contains Nuts
Contains Soy
Equipment
- 1 frypan with a lid
- 1 baking trays
- 1 saucepan
- 1 tablespoons
Instructions
- Pop the corn kernels in a frypan with a lid.
- Grease baking trays (preferably with a bit of a lip) with a light spray of canola oil and lay the popped popcorn on the trays.
- Chop pecans roughly but in smallish pieces and scatter over the popcorn.
- Melt butter in saucepan and add honey, then the sugar, stir, keep on high and let it bubble/boil until all the sugar is dissolved. Turn down to a simmer and let it caramelise – this should take about 4 minutes.
- At this stage you need to be quick, pour the sugar mixture over your trays and then with two tablespoons, mix it through the popcorn and pecans, trying to get an even coverage, as the toffee starts to cool, then pat it down with your hands, and sweep uncovered popcorn into the middle of covered popcorn pressing down.
- Leave to cool for about 10 minutes then break up and put into airtight container or ziplock bag.
Notes
Tip
If you’ve never popped corn before, it’s best to get your oil hot, then turn down the temperature slightly, add the corn, put the lid on a slant so you are still letting air in, once it starts popping furiously, turn the heat down again until it’s at half-strength and keep the lid on, shaking the pan to and fro to ensure no corn burns on the bottom. Good rule of thumb if you’ve heard nothing pop for 3 seconds, there’s no more corn to be popped.
Tip
You can tell the sugar has caramelised if you get a teaspoon of the mixture and dunk it in a glass of cold water. It should quickly harden into toffee.
Storage
Store in an airtight container or ziplock bag.
