½ cup popping corn
½ cup brown sugar
½ cup icing sugar
¼ cup golden syrup
1 tsp vinegar
Pop the corn in oil. Combine brown sugar, icing sugar, syrup and vinegar in a large glass or Pyrex container (not plastic, as it gets pretty hot). Microwave on high, stirring after the first minute.
Cook for about four minutes more until just golden, add butter and stir until melted. Mix into popcorn and spread out in a flat roasting dish lined with baking paper. Then make the spice mix:
500g blanched peanuts
Two packets plain crispy noodles (thick and crunchy)
50-100g butter, melted
1 tbs curry powder
Bake peanuts in the oven for 5-10 minutes. Scatter peanuts and crispy noodles over the caramel popcorn and mix a bit. Mix butter and curry powder and drizzle over other ingredients. Divide mix between two lined baking pans and bake in the oven about 10 minutes, stirring occasionally. As it cools, break up any large clumps.