Preparation

1. Line a baking sheet with baking paper. Heat the oil in a large saucepan over medium heat and toss in 2 kernels of corn. When they pop, add the rest and cover. When the rest of the corn starts to pop, shake the pan gently. Remove from heat when the corn stops popping. Transfer to 2 salad bowls. Preheat oven to 140°C (gas mark 5).

2. Melt the butter, vergeoise sugar and condensed milk in an uncovered saucepan over medium heat. From the boil, cook for 5 to 8 minutes without stirring. Remove from heat.Add the baking soda and fleur de sel. Stir briefly.

3. Spread the caramel over the popcorn in the 2 bowls and stir briefly with a wooden spoon. The popcorn should be well coated with the caramel. Spread out on the baking tray and bake for around 20 min, until the caramel is golden. Remove from oven and cool completely. You can store them for a few days in a well-sealed tin.

Tip: it's even better with 200g of crushed pecans. Add them just before baking the popcorn.