Sweet caramel popcorn

Method

1. First make the popcorn.

2. Combine the sugar and cold water in a small heavy bottomed saucepan. Stir over a gentle heat until the sugar is completely dissolved, then remove the spoon and boil until the syrup caramelises to a chestnut brown. Do not stir and do not shake the pan.

3. If sugar crystals form around the side of the pan, brush them down with cold water. When the caramel is ready, it must be used immediately or it will become hard and cold.

4. Spread the popcorn onto a silicone mat or oiled tin and drizzle the hot caramel over. Leave to cool

5. Fill into jars, label and fancy up with ribbons and a sprig of rosemary.