Serves 8-10
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  1. Preheat the oven to 120°C/100°C fan/gas mark 1⁄2. Coat two very large, shallow baking dishes with cooking spray, then add the popcorn, spreading it out evenly. Once the oven is preheated, place the popcorn in to warm through for 6-8 minutes.
  2. Meanwhile, melt the butter in a saucepan over a medium heat. Stir in the sugar, golden syrup and salt.
  3. Bring to the boil, stirring constantly. Once the mixture comes to the boil, leave to cook for four minutes without stirring.
  4.  Remove from the heat and stir in the bicarbonate of soda and vanilla extract. Pour the mixture in a thin stream over the popcorn, stirring to coat.
  5. Bake the toffee popcorn for 45 minutes, stirring every 15 minutes. Remove from the oven and allow to cool before breaking into chunky pieces.
  6. Add the chocolate to a microwave-safe bowl and melt in the microwave in 30-second increments until smooth, stirring after each one and being careful not to let it burn.
  7. Add the popcorn to serving bowls, drizzle with melted chocolate and top with a variety of sweets.

Test Kitchen Tip: to make this vegan, simply swap the butter for coconut oil and the milk chocolate for dark chocolate.

Nutrition Facts

Per serving: 286kcals, 12.4g fat (7.8g saturated), 43.1g carbs (28.8g sugars), 2.4g protein, 2.1g fibre, 0.298g sodium 

Sweet thingsSpecial OccasionsHalloweenKidsVegetarian

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