Cooking InstructionsDownload PDF
Spread the popcorn on a large 30cm x 42cm lightly greased shallow roasting tray lined with non-stick baking paper and set aside.
Add 4 tsp of water to a small bowl. Sprinkle the gelatine over and allow to soak for 5 minutes. Measure out 1 tbsp.
Combine the sugar, glucose, 200ml water and golden syrup in a large saucepan over a low heat, allowing the sugar to melt slowly until completely dissolved. Bring to the boil and cook to 150°C on a sugar thermometer.
Remove from the heat and allow to cool, without disturbing it, for 5 minutes.
Working quickly, add the 1 tbsp of soaked gelatine and stir well to incorporate fully.
Quickly stir in the sifted bicarbonate of soda, as the mixture rises, immediately pour over the popcorn in the prepared tin.
Allow to cool for at least 2 hours (if it’s a hot day, cool it in the fridge to prevent it from collapsing).
Break or cut into pieces and serve.
Store in an airtight container or zip-top bag for up to 3 days.