Pop the corn

• Heat the oil in a large stockpot over medium-high heat.
• Add the popcorn kernels, cover with a lid and shake gently until the popping slows down.
• Transfer the popcorn to a large tray or bowl.

Make the caramel

• Combine the sugar and water in a saucepan and cook without stirring until it turns a deep amber colour.
• Add the butter and salt and stir until smooth.

Coat the popcorn

• Pour the caramel over the popcorn and toss quickly with a spatula until evenly coated.
• Spread the popcorn on the tray and let it cool and crisp up.