one and a half pounds (675g) popped corn
one tablespoon butter
one quarter pint (150ml) water
10 oz. (275g) granulated sugar
10 oz. (275g) brown sugar
6oz. (175g) light corn syrup
one teaspoon salt
Pour the water into a saucepan then add the granulated sugar, syrup and brown sugar. Heat the mixture, stirring continuously, until the sugar is dissolved
Blend in the butter and continue cooking without stirring until the mixture has reached a temperature of 240F (use a deep fat or sweet thermometer).Put the popped corn and into a fairly large mixing bowl and shake in the chilli powder & salt.
Pour the syrup mixture over the corn and mix well.