- 2 x 200g packets Jersey caramels
- ¼ cup light corn syrup
- 50g butter
- 5 cups popped popcorn
- 1½ cups unsalted peanuts, optional
- 1½ cups raisins
Line a baking tray with baking paper. Combine caramels, syrup and butter in a small saucepan. Stir over low heat until melted together.
Place popcorn, nuts and raisins into a large bowl. Add the caramel mixture and stir well.
Roll into small balls and place onto the baking tray. Allow to cool. Store popcorn in an airtight container.