Beat together oil and sugar in a mixer on a medium speed until well incorporated (it won't be fluffy like butter but should come together after a couple of minutes). Some people have also told me that they doubled the toffee glaze because they like their popcorn with toffee sauce extra gooey. So keep that in mind. Kettle corn is not the same as caramel corn. Kettle corn is made by popping popcorn in sugar mixture, while caramel corn is made with butter, dark corn syrup, and dark brown sugar. Kettle corn is a lighter, sweet and salty treat. While caramel corn is just as yummy, it is a darker and richer simple sweet treat. Make sure your cakes are completely cool, then cut in half (trim off the top if needed to get even layers).

We didn’t add them for this recipe, but you can also make this butter toffee popcorn with nuts. Just add in a half cup of your favorite shelled nuts (like pecans or walnuts) to your toffee popcorn ingredients before adding the toffee popcorn sauce / glaze. Cover the lower layer, spreading the sauce gently with a spoon, then pour onto the top layer, pushing from the middle to the sides with a spoon until it reaches your drip line. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture until combined. Slowly pour in the coffee and mix in - the mixture will be quite runny. We offer Wholesale lollipops to please every type of lollipop lover, whether you are a kid or a grown up satisfying your inner child’s sweet tooth. Make sure your toffee sauce is cool but runny enough to drizzle over the sides of both cake layers - use a large spoon and drip, or pour into a sauce bottle and go around the outsides.Store in an airtight tin (using baking parchment to keep layers of toffee separate) or wrap up in boxes or cellophane bags to give as gifts If you are making lollipops, then you will most likely have far too much toffee to fill your molds. Prepare a couple of tins of different sizes to pour the excess toffee into. As a guide: I made 8 lollipops, each measuring approx 1.5 inches using ¼ of the recipe listed here As soon as the toffee reaches 150C/ 300F, carefully pour it into your tin and/or molds and leave to cool completely. The tin will be very hot so avoid touching/ moving it around Continue whipping and add butter one small cube at a time - keep beating until you get a soft and silky buttercream. Place the egg whites and sugar in a medium saucepan with a small amount of water - place on a medium heat and whisk until the sugar has dissolved.

Keep a very close eye on this sauce as it is easy to burn and a burnt toffee or caramel sauce isunsalvageable and not very nice. The toffee is going to reach a very high temperature. Do not make this recipe with small children. Do not be tempted to taste the toffee as it cooks. Resist the temptation to multi-task. Keep your eye on the pan to avoid it bubbling over and to ensure you do not overcook the ingredients & end up with bitter, burnt toffee I recommend lining your baking tins with baking parchment. Although some recipes suggest greasing the baking tin and pouring the toffee in, I have had mixed results. Lining the tin with parchment removes the risk that the toffee will weld itself to the tin and refuse to come out Once completely cold, give the toffee a few firm taps with a toffee hammer or the end of a rolling pin to break it up. If using silicon molds, the lollipops should unmold easily

Lollipops for kids

For the shortbread, first, chop the butter into rough chunks then add it with the rest of the ingredients to a machine bowl with the paddle attachment. Some recipes suggest adding cream of tartar or white wine vinegar. This is to help prevent the formation of sugar crystals. Don’t worry, you won’t be able to taste these ingredients and you can use either in my recipe. But watch the quantities – my recipe calls for 1 tbsp of vinegar or ¼ tsp cream of tartar – quite a difference