Caramel Honeycomb Popcorn
1/4 cup (60g) butter
1 cups (200g) brown (muscovado) sugar
1/4 cup (60ml) corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
10 cups (75g) popped popcorn
2 Crunchy Bars chopped
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place popcorn in a pre-greased large shallow baking pan (such as a turkey roaster) and bake in preheated oven, stirring every 15 minutes, for 1 hour.
4. Remove from oven and immediately sprinkle the Crunchy bar pieces over the warm popcorn so that the chocolate melts and sticks to the popcorn. Cool completely before breaking into pieces and serving.