Makes about 8 cups

For gifts, package the popcorn in cellophane bags and seal with decorative tape.

8 cups popped popcorn

¾ teaspoon chile powder

½ baking soda

½ teaspoon fine sea salt

1 cup sugar

1 tablespoon golden syrup (light treacle) or corn syrup

½ cup (1 stick) butter, cut up

1. Line a large rimmed baking sheet with parchment paper.

2. In a large heatproof bowl, set the popcorn. In another bowl, combine the chile powder, baking soda, and salt.

3. In a heavy-based saucepan over medium-high heat, combine the sugar, golden syrup or corn syrup, and butter. Cook, stirring occasionally with a rubber spatula, for 10 minutes, or until it turns into an amber-colored caramel and begins to pull away from the sides of the pan. Remove from the heat and carefully whisk in the chile powder mixture. Take care, the caramel mixture will bubble up.

4. Quickly pour the caramel over the popcorn and toss with a rubber spatula to coat it evenly. Without touching them, carefully spread the popcorn onto the baking sheet, separating the pieces with the spatula.

5. If serving immediately, cool for 15 minutes. If wrapping, cool for 2 to 3 hours. Store in an airtight container for up to 3 days. Adapted from “Food Gift Love’’