I made this as a snack for a three-hour dance class, and as a thank you to Kavey for a jar of her homemade kimchi, but the leftovers were still good three days later (and a little softer but still tasty the day after that).
Snickers-inspired spiced chocolate caramel peanut popcorn
1tbs vegetable oil
120g popping corn
100g roasted salted peanuts
100g nougat (I used soft turrón de Jijona which has a texture similar to halva, but hard, Alicante-style turrón duro would be better), chopped into small chunks
Pinch chilli flakes (I used chile de arbol)
Pinch Maldon salt (i.e good quality seasalt)
Pinch ground cinnamon
Pinch ground nutmeg
2tbs good-quality cocoa powder
100g salted butter
100ml golden syrup
Heat the oil in a large saucepan with a lid, and add the popping corn. Cover, and shake until the corn has popped, then pour into a large, baking parchment-lined roasting tin, holding back any unpopped kernels if possible. Scatter over the peanuts and chunks of nougat.
Combine the salt, cocoa powder and spices in a little ramekin or bowl. Give it a stir to make sure the cocoa powder doesn't have any lumps, and have it standing by while you make the syrup. In a heavy-bottomed saucepan, combine the butter, sugar and golden syrup over a medium heat, and swirl gently until the sugar dissolves and it comes to the boil. Boil rapidly for a few minutes, or until it changes colour to a rich golden brown.
Take the caramel off the heat and tip the cocoa quickly into it. Keeping your fingers well clear, stir with a silicon spatula until well combined and pour the caramel evenly over the popcorn. Stir it through. It won't coat all of the popcorn but that is part of the charm - every bite is different.
Place the roasting tin in a slow oven - mine only goes down to 120C, but if yours does 100C that would be better - and bake for an hour, giving it a stir every 15 minutes. Allow to cool and harden before packing in an airtight box or gift bags.