date:Sep 16, 2013
ing corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts to pop. Remove from heat when corn stops popping. Pour into a large heatproof bowl. Discard unpopped corn.
3. Place golden syrup, sugar and butter in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves (dont boil). Bring to the boil. Boil for 4 minutes or until golden.
4. Working quickly, pour caramel mixture over popcorn. Stir to coat. Divide mixture between paper cases. Using