Vegan Toffee Popcorn

1.Warm the oil in a saucepan over a medium heat, once it’s hot add the kernels and cover with a lid, they should immediately sizzle as soon as they hit the oil. Using a saucepan with a glass lid would be ideal, as lifting the lid to see the popcorn could result in popcorn flying at you.

2. Give the pan a gentle shake every now and then to ensure each kernel is coated in oil, soon you’ll hear them popping.

3. Once the saucepan is full, and the popping has slowed considerably, the popcorn is done. Tip it into a large bowl and set it aside.

4. Now we can work on the toffee coating. You’ll need a fairly large saucepan, large enough to hold all the popcorn and fold the toffee coating through.

5. Over a medium heat add in the margarine, sugar, golden syrup and salt. Leave the mixture to gently simmer, don’t stir it at this point.

6. Once the sugar is fully melted, and the mixture has darkened, it’s ready to be stirred through the popcorn. Fold the popcorn through, being careful to evenly distribute everything. Then add the popcorn to a lined baking tray and give it ten minutes to cool.

7. Once cooled, break it apart and add it into bowls and serve. I personally like a thinner coating of toffee, but if you prefer a thicker coating just lower the amount of popcorn kernels to around 75g and follow the rest of this recipe as normal.