120g corn kernels
1 tablespoon vegetable oil
220g brown sugar
2tbs golden syrup
Place the oil on a medium high heat, then add the corn.
Until the popping has almost stopped (approx.. 3 seconds between each pop).
For the toffee melt the butter then add the sugar and the golden syrup. Cook on a high heat for 3-5 minutes. Season with the salt.
Place 1/3 of the popcorn into a large bowl, and while still hot pour over 1/3 of the toffee stirring to coat the corn. Repeat this until all the popcorn is evenly covered.