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This recipe makes enough for plain popcorn and toffee popcorn as I like having both, but if you want just one kind, then use half the popcorn
Heat the oil in a biggish saucepan.
Add the popcorn and swirl the pan to coat the popcorn in oil, put the lid on, turn the heat down to low and listen for the popping!
As soon as the popping almost stops take it off the heat to avoid burning the bottom.
Meanwhile, melt the butter, add the brown sugar and golden syrup and stir over a high heat for 1- 2 minutes.
When the popcorn has all popped, tip half of it out out of the saucepan and toss with 25g (1oz) butter and pinch of salt.
Pour the toffee over the remaining popcorn, put the lid on the pan and shake to mix the toffee sauce.
Pour out into bowls, nd cool a little
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