Golden Gaytime Popcorn

Step 1: Heat the oil in a large pot over medium heat. Add a few popcorn kernels and wait for one to pop, then quickly remove the popped kernel and any remaining test kernels.

Step 2: Add the remaining popcorn. Lift the pot off the stove and shake it to spread the kernels evenly, then cover with a lid. Once the popcorn starts popping steadily, gently shake the pot once. Crack the lid slightly to let steam escape for crisper popcorn.

Step 3: Remove the pot from the heat when the popping stops, or when you can count to three between pops. Transfer the popcorn to a very large bowl.

Step 4: Preheat the oven to 110°C/230°F, for either fan or standard ovens.

Step 5: Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup and salt, and stir just until combined.

Step 6: When the mixture starts to bubble, simmer for 4 minutes without stirring.

Tip: Stirring may cause the sugar to crystallise.

Step 7: Take the saucepan off the heat. Quickly whisk in the toffee, caramel or vanilla essence and baking soda. The caramel will foam and increase in volume when you stop whisking.

Step 8: Quickly pour the foamy caramel over the popcorn and toss until the caramel cools and starts to harden.

Step 9: Spread the popcorn over 2 large, paper-lined baking trays.

Step 10: Bake for 45 minutes, tossing every 10 minutes or so. The caramel will remelt during the first 2 or 3 tosses, helping to coat the popcorn evenly. If using glucose instead of corn syrup, bake for a further 15 minutes.

Step 11: Remove the trays from the oven and leave the popcorn to cool on the trays for 20 minutes. Break it into pieces; clumps are fine.

Step 12: Place the biscuits in a ziplock bag and bash them into crumbs.

Step 13: Place the chocolate in a heatproof bowl and microwave on high in 30-second increments, stirring between each, until melted and smooth, about 1 1/2 minutes. If melting a small amount of white chocolate, use 20-second increments.

Step 14: Transfer the melted chocolate to a piping bag and snip a small opening at the tip. Alternatively, drizzle the chocolate with a spoon.

Step 15: Push the popcorn together into a single layer. Drizzle the chocolate all over in a criss-cross pattern or any pattern you like. Sprinkle the biscuit crumbs over the popcorn while the chocolate is still wet so they stick.

Step 16: Refrigerate for 15 minutes, until the chocolate is firm. Gently break the popcorn into pieces.

Step 17: Store in an airtight container in a cool place. The popcorn stays crisp for at least a week; keep it in a dry place as well.