Gordon Ramsay's Salted Caramel Popcorn

Ingredients

• 100 g popcorn kernels
• Flavourless oil, such as groundnut or vegetable oil, for popping
• 200 g golden caster sugar
• 1 teaspoon flaky sea salt
• 25 g salted butter
• 1/2 teaspoon bicarbonate of soda

Method

1. Cook the popcorn kernels in a large covered pan with a little flavourless oil, following the packet instructions.
2. When the popping slows, remove the pan from the heat and discard any unopened kernels.
3. Transfer the popped corn to a bowl and keep it nearby.
4. Return the empty popcorn pan to medium heat and add the golden caster sugar and flaky sea salt.
5. Heat without stirring, swirling the pan occasionally, until the sugar melts and becomes a medium golden caramel.
6. Stir in the salted butter and cook gently for another 30 seconds.
7. Reduce the heat and carefully add the bicarbonate of soda. The caramel will foam rapidly.
8. Stir until combined, then immediately remove the pan from the heat.
9. Add the popcorn and mix quickly until it is evenly coated in caramel.
10. Spread the coated popcorn over a lightly greased tray or sheet of baking paper.
11. Leave it to cool completely and become crisp before breaking it into pieces.