- 2 tablespoons vegetable oil - or olive
- 1/2 cup popping corn
- 1/4 cup honey
- 1/4 cup golden syrup
- 1 cup caster sugar
- 100g butter, chopped
- Grease two 5cm-deep, 21cm x 30cm (base) baking pans. Line base and sides with baking paper, allowing 2cm overhang at long ends.
- Heat oil in a large saucepan over medium heat. Add 2 corn kernels. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a bowl. Discard unpopped corn.
- Place honey, golden syrup, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring, for 5 to 6 minutes or until light golden. Working quickly, pour mixture over popcorn. Stir to combine. Spoon into prepared pans. Set aside to cool completely. Break into pieces.