The recipe for the best Salted Caramel Popcorn ever!
60gms– ¼ cup butter
Line 2 large trays with baking paper and keep them aside.
Spray the inside of a large pot and 2 rubber spatulas with oil, set the spatulas aside (this will help you to work quickly with the caramel later).
Put the vegetable oil in the greased pot and heat. When hot, add the corn kernels, cover and give the pan a swirl. Heat until the popping stops, then remove from the heat, remove the lid and keep aside.
In another large pot combine the sugar, water, butter and salt. Stir over a low heat until the sugar has dissolved (do not allow the mixture to boil at this stage).
Once all of the sugar has dissolved, bring to a boil and boil without stirring until the caramel is golden brown (this will take a while, so be patient!).
Pour the caramel over the popcorn and toss well with the oiled spatulas.
Pour the caramel coated popcorn onto 2 large lined trays and press out with the oiled spatulas, allow to set at room temperature.
Once hard and cold, break into bite-size pieces and store in an airtight container until ready to serve.