Toffee Popcorn has NEVER been suggested to make at one of our after school clubs before and now considering how much fun it was and then how tasty it was… and then how it probably didn’t even leave the classroom… I’d say it will be back on the menu soon!
Ingredients
- 1Tbsp Vegetable Oil
- 100g Corn Kernels
- 50g Salted Butter
- 100g Light Soft Brown Sugar
- 2 Tbsp Golden Syrup
Directions
- In a large saucepan, gently heat the oil over a low heat and add the corn kernels. Stir around the pan to coat them in the oil. Cover the saucepan with a lid and leave over a medium heat to allow the corn to ‘pop’. Gently shake the pan occasionally to stop the corn from sticking. When you can’t hear any more popping, turn of the heat and set aside for a few minutes just in case the corn hasn’t wuite finished (there will be some kernels that remain unpopped).
- To make the toffee sauce; over a low heat, melt the butter, sugar and golden syrup in a separate small saucepan until the butter has melted and sugar has dissolved. Increase the heat and simmer for 1-2 minutes. Set aside.
- Pour the toffee sauce over the popcorn once it is ready and stir well to coat. Allow a few minutes for the toffee to cool before tucking in!
