2 cups store-bought caramel popcorn
1 cup caster sugar
½ cup glucose
100ml water
2 ½ tsp bicarbonate soda, sifted
Dark chocolate
1 tbsp salt flakes
Method
Line a large shallow baking tray with baking paper. Spread the popcorn over the tray to cover.
To make the honeycomb, combine the sugar, glucose and water to a large saucepan. Gently stir over a medium heat without boiling until the sugar has dissolved. Bring it to a gentle boil then reduce the heat to low-medium and simmer for a further 8 minutes or until the mixture just turns light golden. Remove from the heat.
Add the bicarbonate soda and quickly whisk into the sugar syrup, taking care as it will froth and bubble. Pour immediately over the popcorn on the tray. Set aside for 15 mins or until it is cool and hard.
Meanwhile, melt the dark chocolate.
Break the popcorn honeycomb up and dip or spread the pieces with the chocolate and sprinkle with the salt. Allow to set and then serve.
Enjoy!
