Popcorn

More a technique than a recipe...

Ingredients
a little oil
5 tablespoons of (unpopped) popcorn
2 tablespoons sugar
2 tablespoons water
1 tablespoon butter

Equipment
saucepan with lid
bowl
spoon

preparation time:
pop corn
make caramel

The amounts can vary, but a little popcorn kernels (unpopped) make a LOT of popcorn!
Put a little oil in a saucepan and put it on the heat. Put the popcorn in the saucepan, and immediately put on the lid. If you don't the popcorn (which jumps in the air) will go everywhere!
Carry on heating the saucepan until the popping starts. When it does, turn down the heat (as the kernels can burn). Shake the pan from time to time. When the popping stops, turn off the heat (but don't take the lid off yet! There's always some after-thoughts...)
Move the popped corn to the bowl. Discard any that haven't popped.
Put the sugar, water and butter in the saucepan. Heat to dissolve the sugar, then carry on until it goes brown, stirring to make sure it doesn't burn. (It's OK if it doesn't go quite brown. But you don't want it burnt.) Take off heat immediately.
Pour over the popcorn and stir the popcorn to get bits of caramel in different places. It doesn't cover the popcorn - it just gives nice sweet crunchy bits. You can do less popcorm and/or more caramel if you wish, of course.