Instructions
- Preheat oven to 180 degrees C. Spread pecans over baking tray and bake for 4-5 minutes.
- Heat oil in saucepan over medium heat. Add two pieces of popping corn. When the first two pop, add the remaining popping corn.
- Cover with lid and continue to shake gently until corn stops popping. Transfer to a large bowl, discarding any un-popped corn.
- Combine butter, sugar and honey in saucepan over medium heat. Cook, stirring, for 5-7 minutes or until sugar has dissolved. Bring mixture to the boil, boil, uncovered, without stirring, for 5-8 minutes or lightly golden.
- Remove from heat and stir in pecans. Pour caramel mixture over popcorn and stir until coated. Spread evenly over a lined baking tray, salt generously. Set aside to cool and break into pieces when cooled.
- Serve and enjoy.
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