Salty Caramel Popcorn

Heat the canola oil in the Le Creuset Cast Iron Signature 30cm Shallow Casserole over medium heat. Add the popcorn kernels, spreading them in an even layer across the base. Cover with the lid and cook, shaking the pot occasionally, until the popping slows to one or two pops at a time.

Remove from the heat and pour the popcorn into a large mixing bowl, discarding any unpopped kernels. Preheat the oven to 110 °C. Grease a large baking tray and set aside. Wipe the inside of the casserole with a paper towel.

Using the same casserole, melt the butter, then add the brown sugar, salt and corn syrup. Warm gently over medium–low heat, stirring until the mixture comes together. Increase the heat slightly and allow the caramel to bubble for a few minutes until glossy.

Take the pot off the heat and whisk in the bicarbonate of soda. Pour the hot caramel over the popcorn and use two heatproof spatulas to toss and coat the popcorn evenly, working quickly before the caramel begins to firm up.

Spread the caramel-coated popcorn onto the prepared tray and bake for 45 minutes, tossing every 15 minutes.

Remove from the oven and allow to cool completely. Once cooled, break into clusters and store in an airtight container until ready to serve.