Clusters of crunchy popcorn, banana chips and dried fruit are spun together in butter toffee. Make them small or large and package them up in plastic wrap or even lolly bags. Remember to work quickly once you add the butter toffee to the popcorn as it sets fast.

Ingredients

• 1 tblsp oil or clarified butter
• ½ cup popcorn
• ¾ cup craisins or raisins
• ½ cup banana chips
• ½ cup roasted peanuts
• 1½ cups caster sugar
• ½ cup corn syrup
• ¼ cup water
• 75 grams butter, cut into 1cm cubes
• 1½ tsp vanilla essence

Method

1. Heat oil or clarified butter in a medium to large, heavy-based saucepan with a tight-fitting lid.
2. Add popcorn and stir through the oil or butter. Cover with a tight fitting lid and cook over a medium heat until the popcorn stops popping.
3. Turn into a large mixing bowl and add the craisins or raisins, banana chips and peanuts and mix well.
4. Place sugar, corn syrup and water into a large, heavy-based saucepan and heat gently, stirring until the sugar has dissolved.
5. Once dissolved bring to a vigorous boil and leave boiling without stirring until the caramel is just turning golden, or 150°C on a sugar thermometer. This is also known as the hard crack stage.
6. Remove from heat, add the butter and vanilla essence, and mix well.
7. Pour over popcorn mixture, tossing to coat. Place spoonfuls of the mixture on to baking paper-lined trays and mould into mounds if wished or leave the clusters uneven. Store in an airtight container.