Put the oil in a wide bottomed saucepan and heat over a medium heat.
Pour the kernels into the pan and shake to coat.
Put the lid on then when the kernels begin to pop lower the heat.Shake the pan occasionally.
When the popping stops remove from the heat.
Line a baking tray with parchment.
Place the sugar in a pan with 60ml of water and turn on the heat. Bring to the boil stirring until the sugar has dissolved then leave over a medium heat without stirring for around 6-8 minutes. It will turn into a golden caramel.
Add in the butter and stir until combined – beware it may spit when you add the butter.
Pour the caramel over the popcorn and stir well.
Pour onto the baking tray and spread evenly.
Allow to cool for 5 minutes then break apart and serve.