Make your popcorn with:
- 60ml vegetable oil
- 120g popping corn
- 200g pretzels (broken into smaller pieces)
- 200g candy corn (or Smarties / M&Ms or similar)
Make your caramel with:
- 240g margarine for cooking (I used Pure)
- 360g dark brown sugar
- 60ml golden syrup
- 60ml treacle
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- 1 ½ teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- Preheat the oven to 150 degrees.
- Put a large pot over a medium heat, and add the oil and popcorn. Put a lid on the pot, with a small gap so that steam can escape. Pop the corn kernels until there are a few seconds between pops, and it sounds like they are mostly cooked.
- Dump the popped corn into a large sheet pan and add the pretzels.
- In the same pot that you made the popcorn, melt the butter, sugar, golden syrup, treacle and salt together. Let them boil, and continue to stir them for about 10 minutes, until the caramel is bubbling and dark amber colored.
- In a tiny bowl, mix the baking soda, cinnamon, ginger and vanilla together.
- Pull the pot off of the heat, and quickly stir in the vanilla and baking soda. Add the vinegar and stir a few times. Then immediately pour the popcorn and pretzels into the caramel, and gently fold the caramel into the corn and pretzels to coat it.
- Transfer the popcorn to two foil covered sheet pans. Put the sheet pans in the preheated oven, and bake the popcorn for about 10 minutes. Gently stir the popcorn into the melting caramel on the bottom of the pans and pop back in the oven for another 10 mins. Stir again after another 5 mins, after which the popcorn should be quite evenly coated. Bake for another 5 minutes, and then remove from the oven. Give the popcorn one final stir then leave to cool.
- When the popcorn is totally cool, decorate with the sweets, give them a good mix into the popcorn, transfer into big bowls and eat.
If you have the willpower of a machine and the popcorn doesn’t get eaten all in one go (apparently this is a phenomenon known as ‘leftover’ food) you can store in airtight containers in a cool cupboard for up to a week.