Salt Caramel Popcorn

120g popcorn

120g light brown sugar

Generous pinch of sea salt

110g unsalted butter

60g liquid glucose

2 tsp bicarbonate of soda

Two baking trays, lined

Preheat the oven to 100°C fan assisted

3 Put the sugar, salt, butter and liquid glucose into a heavy-bottomed pan over a low heat. Stir slowly with a wooden spoon to gently incorporate everything as the butter melts and the sugar dissolves. Once the sugar has dissolved, turn the temperature up high and heat for 3 minutes.  Then remove from the heat and add the bicarbonate of soda, it will bubble up.

4 Now, work quickly to spoon the caramel over the popped corn so it’s lightly and evenly coated. Transfer to your prepared baking trays and bake for 45 minutes to 1 hour, or until slightly puffed – it should be light and crispy, so if it’s not quite ready, return it to the oven for a little longer.

5 Remove and allow to cool a little before breaking apart into small clusters.