Photograph: Martin Poole
- 175 g butter, plus extra for greasing
- 3 tbsp vegetable oil
- 200 g popping corn
- 150 g caster sugar
- 150 g maple syrup
- 150 g pecans, finely chopped
Lightly grease 2 baking trays with butter. Heat the oil in a large pan and stir in the popping corn. Cover and cook for 4-5 minutes, shaking the pan occasionally, until the popping stops. Tip into a large bowl.
Clean the inside of the pan with kitchen paper, then add the butter, sugar and maple syrup. Cook gently, stirring until the sugar dissolves. Bring to the boil and bubble rapidly, without stirring, for 4-5 minutes, until it's a darker caramel, or a teaspoonful of the caramel dropped into a mug of cold water goes hard.
Swiftly, yet carefully, add the popped corn and pecans, stirring until coated. Tip out on to the prepared baking trays and leave to set and harden. Break up into pieces and serve.