Black Sesame Caramel

• 2 tbsp sunflower oil
• 100 g (3½ oz)/½

Prepare the popcorn as for shichimi pepper flavour but don’t add the butter or seasoning.

In a pan large enough to accommodate the caramel and all the popped corn, add the caster (superfine) sugar and over a medium heat, cook the sugar to a light, amber-coloured caramel. Add the butter and, using a wooden spoon, mix it well into the caramel, then add the toasted black sesame seeds, mixi