Ingredients

120g corn kernels
1 tablespoon vegetable oil
70g butter
220g brown sugar
2tbs golden syrup
Maldon salt

Method:

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.