Caramel Popcorn Clusters

Directions

1. 1
   Preheat oven to 300°F. Line 2 - 24-cup mini muffin trays with paper liners.
2. 2
   Heat oil in a large saucepan over high heat. Add 2 popcorn kernels to pan. Cover. When kernels pop, add remaining kernels. Cover and cook over high heat, shaking pan, for 1 min, or until popping stops. Transfer to a large heatproof bowl. Discard unpopped kernels.
3. 3
   Combine butter, honey, corn syrup and sugar over medium heat. Cook, stirring, without boiling, until sugar has dissolved. Bring to a boil. Cook, without stirring, for 1 min. Add walnuts. Carefully drizzle over popcorn and stir until popcorn is coated. Set aside for 3 mins, or until just cool enough to touch.
4. 4
   Press mixture firmly into paper liners, piling up. Bake for 12 mins, or until golden brown. Let cool. Drizzle chocolate over clusters. Set aside until set. Serve.