Chocolate Pecan Caramel Popcorn

Chocolate-pecan caramel popcorn.

2 heaped tbsp popcorn kernels

75g (3/4 cup) pecans

75g (1/4cup + 2tbsp) brown sugar

40g (3tbsp) butter

100g (1/4 can) condensed milk

1tbsp golden syrup

50g (1/4 cup) – or more – chocolate chips

Preheat oven to 160C and line a baking sheet. Pop your corn and chop the pecans roughly, then mix the two together.

Put the butter, sugar, condensed milk and syrup in a pan over a low heat, stirring till the butter’s melted and the sugar dissolved. Bring to the boil, then simmer, stirring all the time,  for a minute or two till it thickens and goes a beautiful caramel colour. Pour over the popcorn and pecans, stir till it’s all evenly coated, then spread out on to the sheet.

Cook, stirring occasionally to break it up, for 8-10 minutes, till golden brown. Keep an eye on it because it’ll go from pallid to overdone in what seems like an instant – not that I’d know 🙂

Melt the chocolate, drizzle it over and leave to set.