Sweet Hamy Popcorn
Notes
 2 tbs olive oil
150g ham, finely diced
80g popping corn kernels
3 tbs honey
150g caster sugar
130g unsalted butter
120g salted macadamia nuts, roughly chopped
Method
- In a large fry pan – fry the bacon rashers until very well browned & crispy – remove & drain on paper towel – reserving the bacon fat from the pan – pour this into the large saucepan you will be popping the popcorn in
- Line 2 large flat trays – To the bacon fat add the olive oil & over medium to high heat – add the popcorn kernels & shake to coat them in the oils – shake over heat until the kernels all stop popping – pour onto the trays
- In a saucepan again add the honey, sugar & butter over low heat – swirl until the butter melts & sugar dissolves – increase heat to high & boil for 5mins without stirring – until it becomes a golden caramel – remove from heat
- Stir in the chopped macadamias & bacon pieces to the caramel & then pour over the popcorn well & coat – allow to cool for 30mins
- Break into pieces to serve
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