Recipe :: Toffee popcorn

When it's cold, goes dark early, 'Lion King' is on the telly and 3 of us are suffering from a late night there's a definite need for an afternoon sweet treat - crunchy toffee popcorn.


You need


1½ oz / 40g popping corn
2oz / 60g unsalted butter
2oz / 60g caster sugar
1 generous tablespoon golden syrup
pinch salt

Pop the corn and then remove any unpopped kernels.  

Put the butter, caster sugar, golden syrup and salt into a pan and melt over a low heat.

Once the butter and sugar are melted,  allow the mixture to boil for a minute then remove from the heat.

Add the popcorn to the pan and turn in the syrup until evenly coated. 


Tip the popcorn onto a non-stick baking tray and spread out into a single layer.

Bake in a preheated oven (150°C, gas mark 2) for 10 minutes, turning halfway through.

Leave to cool (it will become crunchy as it cools). Break up any big lumps and scoff.

p.s. the syrup mixture will be very, very hot so this isn't a recipe I'd let my children help with. Don't try eating it straight from the oven either if you don't want to burn your mouth!


So, have you all had a good weekend? Are you all covered in snow? We had about 1cm yesterday afternoon which quickly turned to slush. It's practically all gone now and I am hoping we don't get any more. I have to say I have achieved very little this weekend - too cold to spend much time outdoors and too busy reading a book whilst indoors!  x