This recipe is best with
Recipe Ingredient
- 115g Popcorn Kernels
- 50g Anchor Salted Tinned Butter
- Brown Butter Honey Caramel
- 115g Anchor Salted Tinned Butter
- 380g Brown Sugar
- 350g Honey
- 300g Anchor UHT Whipping Cream
Instructions
- Place popcorn kernels to a dry hot wok (prepare with lid)
- Cover with lid and shake the wok a few times until the popping sounds stop
- Add in Anchor Tinned Butter and coat the popcorn
- In a pan, caramel the brown sugar until 160C
- Add in Anchor UHT Whipping Cream and Anchor Tinned Butter, stir until combined
- Stir in honey and mix well
- Separate into 3 portions (approx. 400g each portion)
- Use 1 portion for 115g of popcorn
- Keep the other portions cooled and stored in chiller until ready to use in the future. Microwave until warm before consuming
Popcorn:
Brown Butter Honey Caramel:
