Makes 16 squares
Preparation: 20 min
Cooking: 10 min
Chilling: 1½ hours
4 x 250 ml (4 c) popcorn
200 g dark chocolate, broken into pieces
100 g butter, cubed
45 ml (3 T) golden syrup
2 ml (½ t) ground cinnamon
pinch of salt
50 g white chocolate
Line a square baking tin (20-30 cm) with baking paper.
1 Heat a splash of oil in a large saucepan and, when hot, stir in the popcorn. Cover with a tight-fitting lid and cook over medium-low heat, shaking the saucepan now and then, until all the kernels have popped.
2 Meanwhile, melt the dark chocolate with the butter, golden syrup, ground cinnamon and salt in a bowl over a pot of simmering water. Stir to mix well.
3 Toss the popcorn with the melted chocolate mixture and tip into the prepared baking tin. Using the back of a spoon, press the mixture firmly into the tin. Chill for 1 hour to set.
4 Turn out onto a board and remove the paper. Melt the white chocolate and, using a teaspoon, drizzle the chocolate all over the top. Chill until set.
5 Using a large sharp serrated knife, cut into squares.