- 1 tbsp oil
- 100g popcorn
- 100g butter
- 100g brown sugar
- 4 tbsp golden syrup
- Heat oil over a high heat in a large, deep pot. Add popcorn, stir and put on a tight-fitting lid. When corn starts to pop, shake pot so that all kernels pop without burning. Set aside.
- In a large pot, melt butter, sugar and syrup. Boil for 3 to 5 minutes. Add popcorn and turn to coat. Spread on greaseproof paper. Leave to cool. Serve in small tin buckets or cones.
PER SERVING 651kJ, 8g fat (4g saturated), 22g carbohydrate (15g total sugars).
GET AHEAD Make the toffee popcorn up to 2 days ahead. Store in an airtight container at room temperature.