- 2 tablespoons canola oil
- ½ cup popcorn
- 4 ounces butter
- 1 3/4 cups sugar
- 2 ounces Red Belly Honey
- 4 to 6 drops Granny Smith apple oil
- 2 teaspoons kosher salt
- ¼ cup salted roasted peanuts, chopped
- Vegetable spray, as needed
In a pot, combine oil and popcorn, place over medium heat and cover the pot. Once the corn starts popping, shake the pan every couple of minutes to prevent burning. Once the popping slows, remove from the stove and empty contents into a large bowl; set aside.
In a large heavy-duty skillet, melt the butter over medium-high heat with the sugar and stir completely to incorporate the mixture. When the mixture melts into a golden brown caramel, remove from the heat and cool slightly to 200 F. Add the honey, apple oil (OK to omit) and salt. Mix vigorously. Pour caramel over the popcorn and peanuts, mixing completely to coat.
Transfer caramel corn to a sheet pan coated with vegetable spray and let cool. Break up into clusters. Makes about 15 small clusters. Eat immediately.
Adapted from a recipe provided by Mindy Segal, owner of Mindy’s Bakery in Chicago
Photography by Eva Kolenko
Original Red Belly Honey
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