Toffee popcorn

• popping corn50g g
• salted butter↗140g g
• light muscovado sugar↗140g g

Step-by-step instructions

1. 1

   Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.

2. 2

   Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.