1

Line a baking tray with baking paper. Combine popcorn and peanuts in a large heatproof bowl.

2

Combine oil spread, sugar and syrup in a small saucepan over low heat. Cook, stirring, for 6–8 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until mixture reaches 122°C (hard-ball stage) on a candy thermometer. Remove from heat. Pour caramel over popcorn mixture and gently stir to combine.

3

Working quickly with wet hands, roll 2 tablespoons mixture into a ball (take care as mixture will be hot – alternatively, spoon mixture into 24 cupcake papers to shape). Place on prepared tray and insert a wooden stick in the centre of the ball. Repeat with remaining popcorn mixture to make 24 balls in total. Set aside for 15 minutes to cool. Serve.