Peanut popcorn

Immediately pour the remaining white chocolate over the top.

Spread the chocolate smooth with an offset spatula. Leave for 12–15 minutes until set.

Slide the baking parchment on to a worktop. Place a cutting board on top of it and invert the bark. Carefully peel off the baking parchment.

Cut the bark into irregular pieces with a sharp knife. Serve immediately or store in an airtight container in the refrigerator. Remove 30 minutes before serving – chocolate should be eaten at room temperature. Warm the oil in a heavy pan with a lid over a medium-high heat. Add the popcorn and cover with the lid.

Cook, shaking occasionally, until the popping stops. Turn off the heat and empty the popcorn into a large bowl. Put the butter into the hot pan to melt it, then drizzle it over the popcorn. Sprinkle with the salt and toss. Stir in the peanuts.

Combine the golden syrup, brown sugar and vinegar in a separate heavy pan. Stir gently over a low heat to dissolve the sugar, then turn up the heat. Boil until it reaches the thread stage (111°C/233°F). Pour the syrup over the popcorn and mix well. Spread out on to a baking sheet lined with baking parchment and leave it to cool completely before breaking apart. Serve immediately or keep for a few days in an airtight container or sealed bags.

The Home Made Sweet Shop, by Claire Ptak and published by Southwater, priced £9.99 is out now. Makes abo Butter, for 750g caste 300ml coc 1⁄2 tsp salt 275g desic 2–3 drops (optional)