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Method

1. Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over.

2. When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking.

3. To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray.

4. Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker.

5. Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like.

6. Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes.

7. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin.