Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sticky toffee popcorn
Makes 4-8 portions
Ingredients
- 1tbsp sunflower oil
- 50g popping corn
- 40g salted butter
- 40g light muscovado sugar
- 2tbsp golden syrup
Method
Line a baking sheet with baking paper. Heat the oil in a large saucepan over a medium-high heat. Add the corn and swirl the pan around to coat the corn in the oil. Cover with a tight-fitting lid. Reduce the heat to low and leave the pan for a few minutes until the popping has stopped, then remove it from the heat.
Meanwhile, put the butter, sugar and golden syrup in a separate pan over a low heat until the butter has melted. Increase the heat to medium and let the mixture bubble for 2 minutes. Pour over the popcorn and stir well to coat.
Spread the popcorn over the prepared baking sheet and leave to cool for about 15 minutes in a cool place (not the fridge) before serving.
Advertisement