Sweet & Spicy Popcorn Clusters

Line a large baking sheet with baking paper. Combine the cinnamon, sea salt, allspice, ginger, nutmeg, cayenne pepper and bicarbonate soda in a small bowl and set aside.

Heat the oil in a large saucepan over a medium heat. Add the popping corn and put the lid on. Cook the popping corn until it reduces to one pop every two seconds, shaking the pan regularly to prevent it burning. Spoon into a large mixing bowl, discarding any un-popped corn. Crush the pretzels roughly with your hands and mix into popcorn.

Put the butter, sugar, and golden syrup in a large saucepan over medium heat, stirring until the sugar is melted.  Cook over a low heat for 5 minutes until golden. Remove from the heat and stir in spice mixture and vanilla extract until well combined. Note, the mixture may bubble up slightly. Tip in the popcorn and pretzels and mix until well coated. Tip out onto the tray, spread out the edges and let cool.

Melt the dark chocolate and drizzle over the top. Sprinkle over the chilli flakes if using. When set, break into large pieces. Either serve once set or place in freezer on a tray before combining in one bag. Remove from freezer 10 minutes before serving.