Ingredients
Method
Preheat oven to 130°C. Line an oven tray with baking paper. Pour oil into a large saucepan with a lid, and heat over a high heat. Add popcorn kernels and cook, covered, for 6-8 minutes, shaking saucepan often, until popping sound subsides. Remove lid and set aside.
Scatter popcorn on prepared tray, spreading out evenly and discarding any kernels that failed to open.
Put butter, sugar, syrup and cream of tartar in a large saucepan and heat over a high heat. Cook for 15 minutes or until syrup reaches 125°C on a sugar thermometer. Remove pan from heat, stir in vanilla extract and fine salt, then quickly pour mixture over popcorn.
Bake for 20 minutes or until caramel melts all over popcorn, then sprinkle with sea-salt flakes and set aside to cool completely. Break into small pieces to serve.