A sweet, spiced moreish alternative to caramel corn with no refined sugar.
Makes approx. 8 cups
Prep time 15 minutes
8 cups popped popcorn
4 tablespoons honey
30 grams butter
2 bags Libertine Blends Kapow Tea
1/8 teaspoon baking soda
First things first
Pop the corn, measure out 8 cups and set aside a large heat-proof bowl.
Using a coffee grinder or bullet style blender, process the Kapow until fine and powdery
Bring the honey and butter to a simmer in a small saucepan
Simmer for 3-4 minutes until it darkens slightly
Take off the heat and stir in the baking soda
While the mixture is foamy, pour over the popped corn and toss to coat
This popcorn is best the day it is made, but will keep for 2 days in an airtight container.
Recipe and photograph by Kearin Armstrong, The Winsome Baker.