Honey Popcorn

1. 1

   Line a pan (or pans) with heavy duty aluminum foil, leaving foil to extend over the edge of the pan(s).

2. 2

   Divide popped corn and peanuts and place on pan(s).

3. 3

   Bring sugar, unsalted butter, heavy cream and honey to a boil in a large dutch oven over medium high heat, stirring constantly.

4. 4

   Reduce heat to medium; cook mixture until it reaches the soft ball stage (mixture should be able to form a sticky ball that flatte.s when dropped into cold water), usually around 10 minutes.

5. 5

   Remove from heat, add baking soda, and mix well.

6. 6

   Pour sugar mixture evenly over popcorn and peanuts; stir well to coat completely.

7. 7

   Cool slightly.

8. 8

   Serve warm or at room temperature.

9. 9

   Store in an airtight container for up to 3 days.

10. 10

    *This recipe brought to you courtesy of Kitchen Confidence Cookbook.

11. 11

    *

* Per serving · 4 servings · Values may vary.

No additional tips available.