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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