200g/7oz caster sugar
25g/1oz pitted black olives, finely chopped
sea salt crystals
1 tbsp sunflower oil
200g/7oz popping corn
75g/2½oz butter
75g/2½oz caster sugar
500ml/17½oz sparkling mineral water
Line a baking tray with a silicone baking sheet.
For the toffee, place the sugar into a heavy-based pan and heat gently until it begins to dissolve. Increase the heat as it begins to caramelise and turn deep golden-brown, then quickly add the olives, stir well and then pour out onto the prepared baking tray. Sprinkle with a little salt and set aside until cooled and hardened. Break into bite-sized pieces.
For the popcorn, heat the oil in a large, deep, heavy pan and add the popping corn kernels. Cover with a tight fitting lid, then shake the pan occasionally over the heat as the corn begins to pop. Remove the pan from the heat when the popping sounds subside. Set the popcorn aside.
Melt the butter and sugar in another large pan over a low heat. When the butter is melted, add just over half of the popcorn and the sparkling water. Cook gently for 5 minutes, or until the corn begins to soften and break down. Strain the mixture through a fine sieve into a clean pan and reheat gently.
To serve, pour the popcorn liquid into shot glasses and decorate with the toffee shards.
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