- Following the popcorn packet instructions, pop the corn in a microwave or electric popcorn maker.
- Place the sugar, water and glucose in a pan set over a medium heat and stir until dissolved. Bring it to the boil briefly before turning the heat down low and continuing to cook without stirring for about 10 minutes until it just starts to change colour to golden.
- Remove from the heat and add the buttery caramel flavouring.
- Place the popped corn in a large bowl and drizzle with the syrup, mixing well with a metal spoon take care as the sugar syrup will be very hot. When evenly covered, sprinkle with the Chocolate Coated Popping Candy, pour into a clean bowl and serve immediately.