We love popcorn…and we love bubbles, but together? Oh yes!

We love this caramel honeycomb popcorn even more when paired with a chilled glass of J.C. Le Roux La Vallée. The creamy, buttery tones of the bubbles are complemented by the crunchy, sweet popcorn – it’s the most indulgent of sundowner combos.

Make your own…

Caramel Honeycomb Popcorn with J.C. Le Roux La Vallée
Serves 4

750 ml popped popcorn
125 ml store-bought honeycomb candy, crushed
120 ml castor sugar
30 ml water
50 g butter

Mix the crushed honeycomb and popcorn together in a large mixing bowl until well combined.
Place the castor sugar and water in a small saucepan over low heat. Leave to dissolve. Brush off any sugar crystals that form on the sides of the pan
with a clean pastry brush dipped in hot water.
Turn up the heat (do not stir again) and cook until the sugar caramelises.
Remove the caramel from the heat and add the butter. Be careful: it will splatter. Stir until dissolved.
Pour the caramel over the popcorn and mix through, using a ladle.
Press the popcorn together with your hands to shape into balls.

(Recipe courtesy of www.breadnbutter.co.za)

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