Method

• 1.
  Mix all the spices together with 1 tsp fine salt in a small bowl. Line a baking tray with baking paper or a silicone liner.
• 2.
  Heat the oil in a large saucepan with a lid over a medium-high heat, add the popping corn and cover with lid. Cook, shaking the pan occasionally, for about 4 minutes, until the popping stops.
• 3.
  Tumble into a large bowl, picking out and discarding any unpopped kernels.
• 4.
  Wipe out the pan with paper towel then add the butter, sugar and honey or golden syrup. Cook gently, stirring until the sugar dissolves. Turn the heat to medium and bring to the boil without stirring.
• 5.
  Leave to bubble for 4-5 minutes – if you have a sugar thermometer, it should read 123°C, or the bubbles will get slower and larger when it is ready.
• 6.
  Remove from the heat and quickly stir in the spices followed by the bicarb soda, which will cause the mixture to bubble to a hot foam.
• 7.
  Immediately pour over the popcorn and stir to coat. Spread out onto the baking tray to cool. It should set hard. Don’t worry if humidity, temperature or kitchen djinns conspire against you, leaving the caramel sticky, or you simply want more crunch: put the tray of popcorn in the oven at 170°C/150°C fan-forced for 10 minutes or so, break up any large clumps, then cool again.