Popcorn balls

MAKES 10-12 BALLS

INGREDIENTS 100g popped glass gem corn (you can also use other varieties) 4 tbsp golden syrup 2 tbsp butter 2 tsp water 125g icing sugar ½ tsp cinnamon powder 10g marshmallows METHOD 1 Place the popped corn in a large bowl, set aside. 2 In a saucepan, combine all the ingredients. Place pan over a medium heat, stirring constantly until the sugar and marshmallows have dissolved. Bring to the boil for 5 mins – taking care not to let it catch and burn at the base of the pan. 3 Remove from the heat and allow to cool for a couple of minutes before pouring over the popped corn. Stir quickly to coat as much of the popped corn as possible. 4 Wash your hands, then dip them in a bowl of cold water. While still wet, grab small handfuls of the mixture and work it into small balls. 5 Create your popcorn balls as small or as large as you wish. Set the balls aside on a tray lined with greaseproof paper to cool. Store popcorn balls for no more than 48 hours in a food-storage container.