Sticky toffee butter popcorn recipe

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  • Serves 6
  • 5mins to prepare, plus 15mins for cooling and 10mins to cook
  • 404 calories / serving
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Heat the oil in a large saucepan. Add the corn and swirl around to coat in the oil. Cover with a lid leave over a low heat until all the popping has stopped, shaking the pan occasionally.

Meanwhile, melt the butter, sugar and golden syrup in a separate pan until the butter melts. Increase the heat and bubble for 1-2 minutes. Pour over the popcorn and stir well to coat.

Transfer to a flat tray or baking sheet lined with nonstick baking paper and cool for 15 minutes before eating.

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  • Ingredients

  • 1tbsp sunflower oil
  • 75g (3oz) popping corn
  • 50g (2oz) salted butter
  • 100g (3 1/2oz) light soft brown sugar
  • 2 tbsp golden syrup
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  • Energy 1678kj 404kcal 20%
  • Fat 33.9g 48%
  • Saturates 9.2g 46%
  • Sugars 20.5g 23%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 26.4g Protein 0.9g Fibre 0g

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