Salty caramel popcorn

Preheat the oven to 170 ° C.

Line a baking sheet with baking paper.

Heat the oil in a large pan with lid. Add the corn when the oil is hot. After a few minutes, the corn starts to pop.

Slightly tilt the lid on the pan so that the corn does not pop out of the pan.

Meanwhile, put the sugar in a saucepan with a thick bottom and let caramelise on low heat. Take the caramel from the fire when it is golden brown.

Add the butter and stir until it is melted.

Divide the popcorn over the griddle covered with parchment paper.

Sprinkle the caramel evenly over it. Carefully scoop with 2 spoons, until the popcorn is covered with caramel.

Sprinkle the popcorn with the sea salt and bake the popcorn for about 10 minutes in the middle of the oven.

Remove from the oven and let cool for 10 minutes. Break the popcorn into pieces and serve in a bowl.