Scrumptious, crunchy, sweet and moreish, with a secret weapon ingredient for added tang… (Not much of a secret though, given that it’s in the title)

Ingredients

200g popcorn kernels ​

150g unsalted butter ​

150g brown sugar ​

50g honey 

50ml good quality balsamic vinegar ​

1 tsp salt ​

Instructions:​

1. Preheat the oven to 150°C. 
2. Pop the popcorn kernels according to the instructions on the packet and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the brown sugar, honey, balsamic vinegar, and stir until the mixture is smooth.
5. Increase the heat to high and bring the mixture to a boil, stirring constantly.
6. Continue to boil the mixture for about five minutes, or until it thickens and turns a deep caramel colour.
7. Remove the saucepan from the heat and pour the caramel over the popped popcorn.
8. 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.
9. Bake the popcorn in the oven for 10-15 minutes, or until the caramel has hardened and the popcorn is crispy.
10. Remove the popcorn from the oven and allow it to cool completely before serving. ​