Make it don't buy it: toffee popcorn

• 100 g (3.5oz) popping corn
• 1 tbsp sunflower oil
• 1 tsp butter
• 1 pinch sea salt
• 40 g (1.4oz) soft brown sugar
• 4 tbsp golden syrup
• 30 g (1.1oz) unsalted butter
• 1 tsp water

1. Heat the oil in a large, heavy-based pan over a medium heat.
2. Add the butter and melt, swirling into the oil with a wooden spoon.
3. Pour in the corn and add a pinch of salt.
4. Put the lid on the pan.
5. The corn will start popping after about 1 minute and carry on for another 2-3 minutes.
6. When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan.
7. Meanwhile, add the butter, syrup, sugar and water to a saucepan over a medium-high heat.
8. Stir constantly with a wooden spoon until the butter has melted and sugar dissolved.
9. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour.
10. Pour the toffee sauce over the popcorn, and stir to coat all the kernels.
11. Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving.

popping corn, sunflower oil, butter, salt, brown sugar, golden syrup, butter, water

Taken from www.lovefood.com/guide/recipes/20464/make-it-dont-buy-it-toffee-popcorn (may not work)