I know, I know… another recipe with brown butter. I’m addicted at the moment – it’s such a nutty, autumnal flavour, and it works so beautifully with both sweet and savoury dishes. Popcorn is something else I’m loving at the moment; it’s a great way to beat the munchies at work, and the perfect accompaniment to a cosy night in with a film. This recipe combines the two, along with sweet, warming cinnamon, sticky toffee and a hint of sharp sea salt. What more could you want?

Ingredients (serves 4):
– 1 tbsp sunflower oil
– 100g popping corn
– 65g salted butter
– 1 tsp ground cinnamon
– 125g soft light brown sugar
– 2½ tbsp golden syrup
– 1 tsp sea salt flakes

1. Heat the oil in a large pan, then add the popping corn and swirl to coat. Put on a lid and cook on a medium heat, until all the corn has finished popping, occasionally shaking the pan.

2. Meanwhile, melt the butter in a separate pan, then continue to cook until it turns a light, nutty brown colour. Stir in the cinnamon, sugar, syrup and sea salt and heat until the sugar has melted, then turn up the heat and bubble for 1-2 minutes.

3. Pour the sugar mixture over the popcorn and stir well using a long-handled wooden spoon. Leave to cool for 10-15 minutes before eating.