Takes 45Mins serves 8-10 Heat 2tbsp vegetable oil in a pan with a lid. Add 100g popping corn and cover the pan. When it starts popping, shake the pan, return to the heat, shake it again, repeating until the popping stops. Tip the popcorn onto a lined baking tray and remove any unpopped kernels. Pour 100ml water into a pan, add 300g caster sugar and 1tbsp honey and cook on a low heat until the sugar dissolves. Wash down sugar crystals with a pastry brush. Turn up the heat, bring to the boil and heat until it reaches 120°C, without stirring. Remove from the heat and add a little pink food colouring. Pour over the popcorn, leave to cool.