Black Matcha Caramel Corn

Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper. Lightly grease parchment with butter or spray.

Place popcorn into a large heatproof bowl. If necessary, separate into two bowls.

In a medium, heavy-bottomed pot, combine the Redpath® Golden Yellow Sugar, butter, honey, and matcha powder. Place pot on medium heat. With a whisk, stir sugar mixture until homogenous, and mixture begins to boil. Lower heat to medium-low, simmer mixture for 5 minutes, whisking occasionally to prevent burning.

Remove from heat, stir in the vanilla extract, food colouring (see Chef’s Tips), salt, and baking soda. Be careful as the mixture may foam.

Pour caramel over the popcorn. With a long-handled spoon or heatproof spatula sprayed with cooking spray, quickly mix the caramel sauce into the popcorn until evenly distributed.

Transfer and spread popcorn mixture onto the prepared baking sheet. Place into the preheated oven and bake for 20 minutes, stirring mixture halfway through the baking process.

Remove from oven and allow to cool completely on pan. Once cooled, break apart any large clusters of popcorn.

Store in an airtight container at room temperature for up to 2 weeks.