Maybe it's the beehive inside our rock wall...still buzzing (even after the exterminator) that makes me think of honey lately. Or maybe it's the golden deliciousness of this locally made jar
that I keep on the counter because it's so pretty to look at, but Abby and I made some honey caramel popcorn this weekend. And then we all watched her University win their game on ESPN.
Do you have some honey in your cupboard or on your counter? Make this, but be warned...it's a tiny bit addicting. You know how you eat a little and it's just so good that you keep eating...and eating...and eating until you realize you really, really, REALLY should have stopped eating while back? That's this popcorn.
P.S. It makes wonderful popcorn balls too.
Honey Caramel Corn
1 cube of butter (1/2 C. or 8 Tab.), melted
1 cup of dark brown sugar
1 cup of granulated sugar
1 cup of honey
1 can-14 oz. Eagle Brand Sweetened Condensed milk
¼ teaspoon of baking soda
6 quarts of popped popcorn (remove un-popped kernels)
Melt the butter in a medium saucepan. Do not brown. Add sugars, milk, and honey and stir to combine. Bring to a boil and cook to soft ball stage. Use a candy thermometer or test in a cup of very cold water by drizzling a stream of candy into the cup and pushing it together with your finger until it forms and stays in the shape of a soft ball. Add the baking soda and stir (the mixture will froth).
Immediately pour over 6 quarts of popped corn and stir until it is covered evenly.
Pour onto a piece of waxed paper to dry slightly or make immediately into popcorn balls and wrap when cool.