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Toffee Popcorn

Fashion small cones out of cardboard or baking parchment and let people help themselves.

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Calories	155
Total Fat	8g
Saturated Fat	4g
Total Carbohydrate	22g
Sugars	15g

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Yields: 12

Total Time: 25

Prep Time: 15

Cook Time: 10

Ingredients

U.S.

U.K.

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1tbsp oil
100g (3½oz) corn kernels
100g (3½oz) butter
100g (3½oz) brown sugar
4tbsp golden syrup

Heat oil over a high heat in a large, deep pan (with a tight-fitting lid). Add corn kernels, stir and put on the lid. When corn starts popping, shake pan to encourage all the kernels to pop without scorching. Set aside.
Melt butter, sugar and syrup in a separate large pan. Bring to boil and leave to bubble for 3-5min. Add the popcorn and turn to coat. Spread on to baking parchment and leave to cool. Serve in cones.
Get ahead: Make the toffee popcorn up to 2 days ahead and store in an airtight container at room temperature.