1 tablespoon olive oil
5 tablespoons of popcorn kernels ( I store mine in the fridge to keep fresh)
1 tablespoon butter (vegan alternative)
1 tablespoon brown sugar
1 tablespoon goldensyrup
1. Stovetop, in a saucepan
• use a good sized saucepan set over medium heat. Pour in 1 tablespoon of olive oil and 5 tablespoons of popcorn kernels in one layer, no more, and cover tightly. When you hear popping start, shake the saucepan back and forth to keep the kernels distributed evenly. When the popping slows, turn off the heat and remove the lid.
• in another small saucepan on a gentle heat melt and stir all the caramel sauce ingredients together. When all ingredients are melted together remove from heat and pour over your popped corn.