1 packet of microwave popcorn
1 cup lightly salted and roasted shelled peanuts
250g butter
1 1/2 cups Chelsea White Sugar
1/2 cup Chelsea Golden Syrup

Line a 20 x 30cm sponge roll tin with foil and lightly oil.
Microwave the packet of popcorn following the packet instructions. You will need approximately four to six cups of popped popcorn.
Spread the popcorn in the prepared tray and sprinkle the salted peanuts over.
Combine butter, Chelsea White Sugar and Chelsea Golden Syrup in a medium saucepan. Stir over a gentle heat until butter melts and sugar dissolves.
Bring to the boil and boil uncovered for about six minutes until the hard crackle stage (about 150°C if measured with a sugar thermometer).The colour should be a dark golden brown.
Pour the caramel over the popcorn and let it cool and set before cutting or breaking into chunky pieces. Store in an airtight container to keep it crisp.