1. Cook popcorn according to directions in Kambrook Popcorn Maker and set aside in a large mixing bowl.
  2. In a small saucepan, place the sugar and water and stir over a medium heat until the sugar has dissolved. Brush the sides of the saucepan with a wet pastry brush to remove any sugar crystals. Continue to simmer over a medium heat until the sugar starts to turn a light golden colour, approximately 8 minutes.
  3. Add the cream very slowly and swirl the pot gently to mix. Pour the caramel into the bowl of popcorn and, working quickly, mix the pinenuts, thyme and salt through so that they set into the caramel.
  4. When it has cooled slightly, form the popcorn mixture into 12 popcorn balls and set aside to cool.
  5. Wrap in cellophane bags and tie with string or ribbon.