Directions

1. Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly.

2. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
3. Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
4. Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand.
5. Leave to cool slightly before popping into bowls and serving to your trick or treaters!