Ingredients
Method
1.Heat the oil in a large saucepan over medium heat and when it is hot drop in the corn kernels. Immediately cover pan with a splatter screen if you have one, or with a pot lid. Shake pan from time to time. The corn should pop within 2-3 minutes.
2.Turn corn into a buttered shallow tray. Sprinkle with sea salt, toss through, then sprinkle nuts on the top.
3.To make the caramel: Put sugar in a small saucepan and set pan on a low heat. Once the sugar starts to dissolve, swirl the contents in the pan from time to time to encourage even dissolving; do not stir. Once all the sugar is melted, let the mixture colour to a mid-brown golden caramel. Add butter and quickly but carefully whisk it in. Immediately drizzle the mixture over the popcorn.
4.Toss caramel through popcorn with the spoons. Sprinkle with more sea salt and toss again. Once it is safe to touch, break up any large clumps. Transfer to an airtight container.
