Description
Recipe inspired by Donna Hay
Ingredients
Units
Scale
- 1 1/2 tablespoon vegetable oil
- 1 cup finely chopped bacon
- 1/2 cup popcorn kernels
- 40g unsalted butter
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/3 cup caster sugar
- 1/2 cup unsalted cashews, toasted and roughly chopped
- 1 teaspoon baking soda
- sea salt flakes
- pinch of cayenne
Instructions
- Heat 2 teaspoons of the oil in a large pot over medium high heat. Add the bacon and cook, stirring, for about 5 minutes, until golden and crispy. Drain on paper towel and set aside.
- Remove excess bacon grease and grab a tight fitting lid.
- Put the pan back on the heat. Reduce the heat to medium and add the remaining oil and add the popcorn kernels and cover with the lid. Cook, swirling over the heat and holding the lid shut, until the corn stops popping.
- Transfer the popcorn to a large bowl. Add the cashews and bacon
- Place the butter, honey and both sugars in a small saucepan over low heat and cook until the butter has melted.
- Increase the heat to medium and boil without stirring for about 3 minutes or until golden and thickened.
- Remove from the heat, add the baking soda and stir to combine. Working quickly, pour the caramel over the popcorn and mix to combine. Spoon onto a baking tray lined with baking paper and sprinkle with sea salt and cayenne. Leave for a few minutes to set.
- Try not to eat it all in one sitting!
- Category: Salty/sweet shopping snack