Make it don't buy it: toffee popcorn

1. 1

   Heat the oil in a large, heavy-based pan over a medium heat.

2. 2

   Add the butter and melt, swirling into the oil with a wooden spoon.

3. 3

   Pour in the corn and add a pinch of salt.

4. 4

   Put the lid on the pan.

5. 5

   The corn will start popping after about 1 minute and carry on for another 2-3 minutes.

6. 6

   When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan.

7. 7

   Meanwhile, add the butter, syrup, sugar and water to a saucepan over a medium-high heat.

8. 8

   Stir constantly with a wooden spoon until the butter has melted and sugar dissolved.

9. 9

   Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour.

10. 10

    Pour the toffee sauce over the popcorn, and stir to coat all the kernels.

11. 11

    Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.