Recipes

Method

1. 1.
   Heat a large non-stick frying pan over medium heat. Add bacon (no need to add oil) and cook, stirring occasionally, for 10 minutes or until bacon is golden and crispy. Drain on paper towel and set aside.
2. 2.
   Meanwhile, line a large baking tray with baking paper. Place popcorn into a large heat-proof bowl. Set aside.
3. 3.
   To make caramel, combine sugar, honey and butter in a small saucepan over medium-low heat and cook, stirring, until butter has melted and sugar has dissolved. Increase heat to medium-high and bring to a simmer. Reduce heat and continue to simmer for a further 7 minutes, or until mixture is golden and lava like. (To test to see if the toffee is ready, add a drop of the hot caramel to a glass of cold water - it will quickly harden if ready). Stir in bicarbonate of soda and bacon. Quickly pour caramel over the popcorn and using two metal spoons, toss to coat popcorn.
4. 4.
   Spoon popcorn mixture onto prepared tray, spreading out to cover tray. Set aside for 15 minutes or until caramel has set.
5. 5.
   Break into bite-size pieces and serve.