Butterscotch Popcorn

The easiest way to pop the corn is using a popcorn maker.

serves: 2
calories per serving: 379
fat per serving: 25g

·         45g popping corn

·         60-90g butter

·         1 rounded tablespoon golden syrup

·         60g caster sugar

·         Baking tray, lined with baking parchment

Set the oven to cool, Gas Mark 2 or 150C. Pop the popping corn, either following the instructions on the machine, or in a pan. If using a pan, choose one with a tight-fitting lid and melt 30g butter in it. Add corn to the pan and coat it in the butter. Place the pan, with its lid on, over a medium heat. Shake pan occasionally, keeping the lid on. When popping is heard, shake pan so that it pops evenly. When the popping sound has stopped, remove the pan from the heat. Remove lid carefully, in case any corn pops out. Turn the corn out into a bowl, discarding any pieces of corn that haven’t puffed up.

To make butterscotch:

Place 60g butter with 2 tablespoons water in a pan and add the golden syrup. Place pan over a medium heat, stirring occasionally until melted. Add the sugar and stir until butter has melted, then stop stirring, increase the heat and simmer gently for 2-3 minutes, until the syrup turns a very pale golden colour.

Pour the syrup over the popped corn, and work quickly, using 2 forks, to coat the corn in syrup. Turn corn out onto the baking tray and spread it out. Bake in the oven for 8-10 minutes until it’s a light golden colour, turning it halfway through cooking. Remove the baking tray from the oven and leave the corn to cool slightly. The popcorn may be left in large pieces, or broken up. It’s best eaten on the day it’s made. When cold, place in an airtight container, as it gets sticky quickly. Not suitable for freezing.