Ingredients for 4 people

  • 200 g popcorn kernels ​
  • 150 g unsalted butter ​
  • 150 g brown sugar ​
  • 50 g honey ​
  • 50 ml De Nigris Gold Label balsamic vinegar ​
  • 1 tsp salt

For the recipe

Preheat the oven to 150°C.  Pop the popcorn kernels according to the instructions on the packet and set aside. In a saucepan, melt the butter over medium heat. Add the brown sugar, honey, balsamic vinegar, and salt to the saucepan and stir until the mixture is smooth. Increase the heat to high and bring the mixture to a boil, stirring constantly. Continue to boil the mixture for about five minutes, or until it thickens and turns a deep caramel colour. Remove the saucepan from the heat and pour the caramel over the popped popcorn. Stir the popcorn until it is evenly coated with the caramel, then spread the popcorn out in a single layer on a baking sheet lined with parchment paper. Bake the popcorn in the oven for 10-15 minutes, or until the caramel has hardened and the popcorn is crispy. Remove the popcorn from the oven and allow it to cool completely before serving.