¼ cup vegetable oil125g butter
Place oil in a deep heavy based pan and heat to medium. Once hot, add corn and cover with a tight fitting lid. Shake gently as the corn is popping and remove from heat as soon as the corn has stopped popping. Set aside and discard any unpopped corn.
Prepare a flat tray with a layer of baking paper.
To make the caramel, combine butter, glucose syrup, sugar and salt in a large heavy based pot on medium heat. Cook, stirring with a metal spoon for about 5 minutes, or until all the sugar has dissolved. Bring to the boil and cook, without stirring for 7 minutes or until it reaches a light golden colour.Add in the bicarb soda and quickly whisk, then stir in the popped popcorn until evenly coated. Spread evenly on the lined tray. Once cool, break into pieces and enjoy.