Spooky Popcorn Clusters

01Method

1. 1

   Gather equipment: a sugar thermometer and two baking trays lined with parchment paper.

2. 2

   Cook the popcorn in the microwave following the packet instructions, remove any unpopped kernels, and transfer to a large heatproof bowl.

3. 3

   Place the butter, black treacle, and light soft brown sugar into a large, heavy-bottomed saucepan. Stir continuously over a low heat with a wooden spoon for approximately 10 minutes until all the sugar has fully dissolved.

4. 4

   Increase the heat and bring the mixture to a boil without stirring — agitating it can cause crystallisation. Continue boiling until the caramel reaches 149°–154°C (300°–310°F), known as the hard-crack stage, which takes roughly 10–12 minutes. To test without a thermometer, drop a small amount into cold water; it should harden immediately and snap cleanly when lifted out.

5. 5

   Working quickly, pour the hot caramel over the popcorn, scatter the Halloween sprinkles on top, and use two large spoons to fold everything together before the caramel sets. Spoon the mixture into rough clusters onto the prepared trays and allow to cool and harden completely.

6. 6

   The clusters can be prepared up to one week in advance; store them in an airtight container at room temperature.