Toffee & Chocolate Popcorn

prep 1 minute cook 4 mins
  • 50 g (2 oz) popping corn
  • 250 g (8 oz) butter
  • 250 g (8 oz) light muscovado sugar
  • 2 tablespoons cocoa powder

Microwave the popping corn in a large bowl with a lid on high (900 watts) for 4 minutes. Alternatively, cook in a pan with a lid on the hob, on a medium heat, for a few minutes until popping.

Meanwhile, gently heat the butter, muscovado sugar and cocoa powder in a pan until the sugar has dissolved and the butter has melted.

Stir the warm popcorn into the mixture and serve.

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