Sweet & Salty Popcorn Medley with Chocolate

Method

Add a drizzle of oil to a large tight lidded saucepan over a medium-high heat. Add the corn and put the lid on and cook until you hear the first pop. Reduce the heat to low-medium and continue to cook, shaking the pan often until the popping stops. Tip the popped corn onto a large baking tray, removing any un-popped kernels.

Melt the butter in the pan over a medium heat. Add the sugar, vanilla and salt and cook, stirring occasionally with a wooden spoon until the sugar has melted and starts to boil. Drizzle over the popcorn in the tray and toss to coat thoroughly. Leave to cool.

Place the chopped milk chocolate in a bowl and melt in a microwave in short bursts (or over a saucepan of simmering water on the hob). Stir well.

Once the popcorn has cooled add the nuts, pretzels, banana chips (if using) and chocolate chips and mix well. Drizzle over the chocolate and leave to set. Break up any clumps and serve.