My brother’s delightful significant other gave me a gluten free recipe book for Christmas from Sally Wise  which is friggin’ fantastic. It has all kinds of things like pastry recipes that do simple substitutions of regular flour for GF flour and not that bullshit of adding secret powders from the mountains of Himalayan tribesmen like other GF cookbooks. I was doing a little experimenting over the holidays with her Butterscotch Popcorn recipe and I made Salted Caramel Popcorn. Here’s the recipe if you want to try it out!

What You Need

1 bag of salted microwave popcorn, popped

or

3/4 cup of popcorn kernels, airpopped and salted

3/4 cup of sugar

125 grams of butter

2 tablespoons of honey 

What You Do

1. Melt sugar, butter and honey in a small saucepan and bring to the boil. 

2. Boil consistently for 5 mins without stiring. Slightly longer if you want your caramel to be a bit snappy, slightly less if you prefer it chewy. 

3. Place popped popcorn in a large bowl and pour caramel mixture over popcorn. Working quickly with two metal spoons coat the popcorn in the caramel mixture.

4. Spread popcorn on a sheet of baking paper and allow to cool. Break into pieces and serve.

I’ve made about four variations of this recipe since Christmas and I’m yet to bring any home from a gathering. The popcorn maker I use is a Starmaid microwave popcorn maker that I got sent to try about a year ago. Honestly? It’s AWESOME! Air popping popcorn is a pain in the arse if you do it on the stove and microwave popcorn in bags is usually full of butter and unholy amounts of salt. It doesn’t matter so much for this recipe because it’s a treat food, but for everyday popcorn consumption, this baby is the bomb.