• 70g popped popcorn
  • 175g dry-roasted peanuts
  • 175g soft light brown sugar
  • 120ml extra virgin olive oil
  • 175g golden syrup
  • 4-5 tsp lime juice
  • Zest of 2 limes
  • 2 tsp Asian fish sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp garlic powder
  • ½ tsp bicarbonate of soda
  • 25g coriander leave, freshly chopped
  • 1-2 tsp dried red chilli flakes


  1. Preheat the oven to 130°C/250°F. Line 1 or 2 baking trays with baking parchment.
  2. Place the popcorn and peanuts in a large bowl, set aside.
  3. In a large saucepan, combine the brown sugar, olive oil, syrup and lime juice. Bring to the boil over a medium to high heat, boil for 5 minutes then add all remaining sauce ingredients and stir well.
  4. Pour the sauce over the popcorn and mix well to coat. Spread onto the baking trays and bake for 45 minutes, stirring 3-4 times during cooking. Remove from oven and allow to cool completely.
  5. To serve, place in a large bowl, add the coriander and chilli flakes and toss to combine.