- Step 1
Grease two 5cm-deep, 21cm x 30cm (base) baking pans. Line base and sides with baking paper, allowing 2cm overhang at long ends.
- Step 2
Heat oil in a large saucepan over medium heat. Add 2 corn kernels. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a bowl. Discard unpopped corn.
- Step 3
Place honey, golden syrup, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring, for 5 to 6 minutes or until light golden. Working quickly, pour mixture over popcorn. Stir to combine. Spoon into prepared pans. Set aside to cool completely. Break into pieces.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.