Pop the popcorn kernels in a pot with a thin film of oil and set aside. In a separate pot, make a caramel with the sugar, butter and glucose.
When a golden brown caramel has formed, stir in the popcorn, making sure all the popcorn is coated with the caramel. Pour onto a Silpat mat or nonstick surface. Allow to cool, and store in an airtight container.
© 2018 All rights reserved. Published by Marble Restaurant Group.