Line a biscuit tray with baking paper.

In a large, heavy based saucepan, place dextrose, rice malt syrup, butter, salt, vanilla and heat on low to medium heat until dextrose has dissolved.

Turn heat down to low and cook without stirring for 5-7 minutes. Watch for the colour change, indicating caramelisation.

Stir in baking soda.

turn the stove off and add nuts and popcorn and stir to coat kernels all over.

Quickly spread it out onto the lined baking tray and allow to cool and set.

Break up into chunks-but never too small chunks. You know it’s always a thrill when you come across a super chunk!