Butterscotch Popcorn

Makes 30-50 balls, depending on size.

45 ml (3 T) sunflower oil

250 g popcorn

400 g (2 cups) Huletts White Sugar

125 ml (½ cup) water

5 ml (1 t) vanilla essence

125 ml (½ cup) Huletts Golden Syrup

5 ml (1 t) salt

5 ml (1 t) bicarbonate of soda

230 g butter
  1. Place the oil in a large pot over high heat, cover with lid.
  2. Add the popcorn to the hot oil, cover with lid and allow the corn to 'pop' approximately 5 - 8 minutes.
  3. Remove from pot and place in an even layer on a large baking sheet.
  4. In a large pot bring the sugar, water, vanilla essence, syrup, salt and bicarbonate of soda to the boil.
  5. Lower the heat and simmer for 5 - 8 minutes or until you have a dark caramel colour.
  6. Remove from heat and stir in the butter.
  7. Pour warm caramel over the popcorn and stir through quickly coating all the corn.
  8. Leave to cool slightly and roll into balls - any size that you desire.
  9. Package as desired into airtight packaging.