Method

Place the butter, brown sugar, golden syrup & salt into a pan on a med heat, melt & bring to a rolling boil for 5 mins (be careful very hot), then set aside caramel to cool to very warm.

In the meantime place oil in a large lidded saucepan, place on a med heat, when oil is hot add corn kernels & place the lid on straightway then shake pan back & forwards for about 4 mins or until the popping sound decreases.

Place cooked popcorn into a large bowl, pour over warm caramel & fold to coat popcorn, when done tip out onto sheets of greaseproof paper on a worktop to separate each popped corn & allow to go cold, then place in a serving bowl.