75-100g popcorn kernels
2 tblsp sunflower oil
40 g sugar (use soft light brown for a bigger taste, but white works too)
2 tblsp golden syrup
40g butter
pinch salt
First, pop the popcorn and set aside. (biggest pan, hottest oil etc) now you need to make the toffee and pour it over the popped corn.
For the toffee, put the butter, syrup and sugar into a pan and boil. it needs to get to the ‘hard crack’ stage – to test for it, drip a little bit into a glass of cold water, and if it comes out as rock solid strands, not soft balls, its done. Once done, pour it over the popcorn and quickly stir in. Set it aside and let it cool. Break apart, and yum!