Caramel Popcorn

1. Heat the oil in a heavy-based pan, drop in 2-3 kernels and wait for them to pop.

2. Add the rest in a single layer, cover, and shake occasionally as they pop.

3. When the popping slows to every 2-3 seconds, take off the heat and tip into a large bowl. Discard any unpopped kernels.

4. For the caramel, melt the butter, brown sugar and honey over low heat, then boil for 4-5 minutes without stirring.

5. Add half a teaspoon of bicarbonate of soda – it foams up, and that is what makes the coating light and crisp.

6. Pour the caramel over the popcorn, toss quickly, spread on a tray and dry at 140°C for 20 minutes.

Tip: The bicarbonate is not optional: without it the caramel sets glassy and hard rather than light and brittle.