2 Bags of popped corn
1 c. butter
2 c. light brown sugar
1/2 c. Savannah Bee Company Tupelo Honey
2 tsp. vanilla
Optional: 1 c. Almonds or Pecans
Place popcorn and nuts in a shallow roasting pan. Melt butter, sugar and honey. Bring to a boil, stirring constantly. Boil gently 5 minutes, without stirring. Remove from heat and add vanilla.
Pour over popcorn and nuts, stirring until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and pour out on parchment paper to cool. Store in airtight container.
This will be very ‘caramel-y’, you can also add another bag of pop corn if you like yours with less caramel.
Recipe courtesy of Karen Nevill.