Honeyed Caramel Popcorn
-
Easy
-
35 mins
Crunchy, caramel and oh-so moreish, this divine honey, brown sugar and vanilla caramel popcorn recipe is a school holidays and movie night in favourite. Why not make a double batch and gift it to someone special too!
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
مستوى المهارة
سهلة
-
مدة التحضير
20 دقيقة
-
مدة الطهي
15 دقيقة
-
الحصص
4-6
المكونات
- 125 غم زبدة غير مملحة
- 100 غم سكر بني
- 90 غم (ربع كوب) عسل كابيلانو الصافي
- 1 ملعقة صغيرة معجون فانيليا
- ¼ ملعقة صغيرة بيكربونات الصوديوم
- 2 ملعقة كبيرة زيت جوز هند أو زيت نباتي
- 250 جرام حبوب الفشار
- ½ ملعقة صغيرة رقائق ملح البحر، للتقديم
- يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع ورق الخبز في صينيتي خَبيز، وضعهما جانباً.
- سخن الزيت في مقلاة كبيرة على نار متوسطة الحرارة. أضف حبات الفشار وغطها، ثم قم بالطهي مع رج المقلاة لمدة 4-5 دقائق أو حتى تتفرقع. انقلها إلى صواني الخَبيز ووزعها بالتساوي.
- امزج الزبدة والعسل والسكر البني في قدر على نار متوسطة حتى الغليان لمدة 3-4 دقائق، مع الحرص على عدم حرقه. ارفعه عن النار وأضف الفانيليا وبيكربونات الصودا والملح. سيبدأ الخليط بتشكيل الفقاعات، قم بالتحريك بسرعة.
- اقلب الكراميل فوق الفشار وحركه جيداً باستخدام ملعقتين لتغليفه. لا تقلق إذا تجمد الخليط قبل تغليف الفشار بالكامل. ضعه في الفرن وأخبز لمدة 5 دقائق.
- أخرجه من الفرن واخلطه لتغليف الفشار بالكراميل الذائب مرة أخرى. اخبز لمدة 5 دقائق إضافية ثم اترك الصواني لتبرد على سطح الطاولة. كسّر الفشار بالكراميل المبرد قبل التقديم.
- يُحفظ الفشار في وعاء محكم الغلق لمدة تصل إلى أسبوع - في حال تبقى منه شيء طوال هذه الفترة طويلة!
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع ورق الخبز في صينيتي خَبيز، وضعهما جانباً.
- سخن الزيت في مقلاة كبيرة على نار متوسطة الحرارة. أضف حبات الفشار وغطها، ثم قم بالطهي مع رج المقلاة لمدة 4-5 دقائق أو حتى تتفرقع. انقلها إلى صواني الخَبيز ووزعها بالتساوي.
- امزج الزبدة والعسل والسكر البني في قدر على نار متوسطة حتى الغليان لمدة 3-4 دقائق، مع الحرص على عدم حرقه. ارفعه عن النار وأضف الفانيليا وبيكربونات الصودا والملح. سيبدأ الخليط بتشكيل الفقاعات، قم بالتحريك بسرعة.
- اقلب الكراميل فوق الفشار وحركه جيداً باستخدام ملعقتين لتغليفه. لا تقلق إذا تجمد الخليط قبل تغليف الفشار بالكامل. ضعه في الفرن وأخبز لمدة 5 دقائق.
- أخرجه من الفرن واخلطه لتغليف الفشار بالكراميل الذائب مرة أخرى. اخبز لمدة 5 دقائق إضافية ثم اترك الصواني لتبرد على سطح الطاولة. كسّر الفشار بالكراميل المبرد قبل التقديم.
- يُحفظ الفشار في وعاء محكم الغلق لمدة تصل إلى أسبوع - في حال تبقى منه شيء طوال هذه الفترة طويلة!
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Organic Raw Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
15 mins
-
Servings
4-6
Ingredients
- 125g butter, unsalted
- 100g brown sugar
- 90g ( ¼ cup) Capilano Pure Honey
- 1 tsp vanilla bean paste
- ¼ tsp bicarb soda
- 2 tbsp coconut or vegetable oil
- 250g popcorn kernels
- ½ tsp sea salt flakes, to serve
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 160°C (fan-forced). Line two baking sheets with baking paper, set aside.
- Heat oil in a large saucepan over medium heat. Add popcorn kernels, cover and cook, shaking the pan, for 4–5 minutes or until popped. Transfer to baking trays and distribute evenly.
- Combine butter, honey and brown sugar in a saucepan over medium heat, bringing to a boil for 3-4 minutes, being careful not to burn mixture. Remove from heat, add vanilla, bicarb soda and salt. Mixture will bubble up, stir quickly.
- Tip caramel over popcorn and stir well using two spoons to roughly coat. Don’t worry if the mixture sets before fully coating. Place in oven to bake for 5 minutes.
- Remove from oven and mix to coat popcorn with melted caramel again. Bake for an additional 5 minutes and then allow trays to cool on benchtop. Break cooled caramel popcorn up before serving.
- Popcorn will keep in an airtight container for up to a week – if it lasts that long!
-
Create it with Capilano...
- See all recipes
