1 cup butter, reduce small pieces
Directions
1. Pour oil into the foot of a sizable pot and add popcorn. Heat over medium-high temperature.
2. Convey a super tight lid to the pot but leave an area somewhere for steam to flee.
4. Once the popping slows lower switch off heat.
5. When it is all sprang, pour right into a large bowl and season with salt.
6. Pour sugar right into a small pile in the heart of a saucepan and give a half-cup water round the outdoors.
7. Heat the mix over medium heat.
8. The sugar and water will form a syrup and start simmering.
9. Water will evaporate and then leave behind pure sugar syrup that will then start to brown.
10. Don't stir in this process, because the sugar may crystallize.
11. If this has arrived at an in-depth golden colour, add some butter.
12. Whisk until all of the butter continues to be incorporated and also the Butterscotch is smooth.
13. Pour over sprang corn and stir well.
14. Let butterscotch harden after which serve.