Prepare the popcorn by placing in a large pan with the sunflower oil, making sure the pan has a secure fitting lid.
Heat the pan over a medium to high heat and wait for the corn kernals to start popping. When the popping slows down you know nearly all the kernals have popped. When there is an interval of 2 seconds between each pop, turn the heat off as you don’t want to burn your popped corn.
Transfer to a large bowl and allow to cool slightly.
Meanwhile, heat the butter, WHITWORTHS LIGHT SOFT BROWN SUGAR and syrup in the same pan and gently bring up to the boil.
Allow the mixture to boil for 1-2 minutes.
Pour the popcorn back into the pan, put the lid on and give a good shake in the toffee sauce to make sure the popcorn is well coated. Tip back into the bowl and serve!