Popcorn corn 150 g
Sunflower oil 20 g
Sugar 200 g
Salted butter 100 g
Wildflower honey 40 g
First, pour the oil into a pan and, without heating it, add the corn kernels. Cover with a lid and light the fire over a high flame. After about 3 minutes the popcorn will start to crackle, shake the pot, lower the heat and finish cooking for another 10 minutes. Put the popcorn in a bowl and, in the same pot, pour the sugar, salted butter and honey. Cook over high heat, continuing to stir for about 6 minutes, until you have obtained a smooth and homogeneous caramel. Return the popcorn to the pot and mix well with the salted caramel. Serve them still hot.
