Toffee Popcorn

I was in need of a smackerel after dinner the other day, but found a distinct lack of chocolate or other naughty substances in the house . . .  until I found some corn kernels. A plan was formed. 
It’s time for toffee popcorn….

Total Time: 10 minutes

Number of servings: 2

See Detailed Nutrition Info on


  • 35g popping corn
  • 1tbsp oil
  • 20g brown sugar
  • 1 tbsp golden syrup
  • 20g butter


  1. Get two pans ready, one large lidded and one small non stick.
  2. In your lidded pan, heat the oil, then add the popping corn stirring to ensure they are all covered with oil. Cover with the lid and listen for the pops!
  3. Meanwhile melt the butter in a pan and add the sugar and golden syrup heat for 2 minutes until smooth and bubbling.
  4. Once your popcorn is popped take off the heat and give the pan a shake to make sure it has all popped at the bottom before removing the lid.
  5. Pour your toffee mixture over the popcorn and stir to coat. Eat hot or cold depending on how long you can wait!



  1. Hannah says:

    Whilst a stickler for salty popcorn at the cinema, homemade has to be toffee or caramel and yours looks delicious! I made 70 bags of popcorn for wedding favours in May, we did five different flavours (italian herb, cajun spicy, sugar and spice, marshmallow and chocolate). Was a bit of a hassle popping, flavouring and bagging all of it but paid off 🙂

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