Put the oil and corn in a large heavy pan with a lid on and put on a medium heat. After a few minutes, the corn will start to pop. Shake it every now and then to stop the corn burning to the pan. The popping will then start slowing down to every few seconds, rather than constant. Once it slows down to every 5-10 seconds, take it off the heat and tip in to a large bowl (to stop it from cooking).
3 tablespoon vegetable oil, 80 g corn kernels
In a saucepan, add the butter and golden syrup and melt.
2 tablespoon butter, 2 tablespoon golden syrup
Take off the heat and stir in the cocoa powder, orange zest, cinnamon and ginger.
Feel free to get creative with the extra ingredients. Add as many colours and sprinkles as you like - this popcorn is meant to be fun and a little crazy.
If you want to try a different flavour, swap the orange zest for some peppermint extract to make chocolate peppermint popcorn.
Make these in to lovely homemade gifts by wrapping in cellophane bags (or eco-friendly alternatives) and wrapping with some festive ribbon.
If you want to store this for more than a day and make it in advance, don't put the coating on it right away. Store the plain popcorn in an air tight container or zip lock bag and then put the coating on it when you are ready to eat it.