How to Make It
Put the sugar in a saucepan with 2 tbsp of water and dissolve over a low heat. Bring to the boil and don’t stir the sugar.
Once the sugar is a golden colour, whisk in the butter. Remove from the heat and pour in the double cream. Stir and add the cinnamon.
Pop the popcorn kernels in a saucepan with the lid on for 4 minutes. Remove from the heat and pour over the glaze, toss until coated.