Make it dont buy it: toffee popcorn - popping corn

Method

• Heat the oil in a large, heavy-based pan over a medium heat.
• Add the butter and melt, swirling into the oil with a wooden spoon.
• Pour in the corn and add a pinch of salt.
• Put the lid on the pan.
• The corn will start popping after about 1 minute and carry on for another 2-3 minutes.
• 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.
• Meanwhile, add the butter, syrup, sugar and water to a saucepan over a medium-high heat.
• Stir constantly with a wooden spoon until the butter has melted and sugar dissolved.
• Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour.
• Pour the toffee sauce over the popcorn, and stir to coat all the kernels.
• Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving.