- ¼ cup corn Oil
- 1 cup popcorn
- 1 cup Sugar
- ½ cup Water
- 1 cup Butter cut into small pieces
- Pour oil into the bottom of a large pot and add popcorn. Heat over medium-high heat.
- Place a tight fitting lid onto the pot but leave a space on one side for steam to escape.
- Pop the corn.
- When the popping slows down turn off the heat.
- When it's all popped, pour into a large bowl and season with salt.
- Pour sugar into a small pile in the center of a saucepan and add a half-cup of water around the outside.
- Heat the mixture over medium heat.
- The sugar and water will form a syrup and begin simmering.
- The water will evaporate and leave behind pure sugar syrup which will then begin to brown.
- Do not stir during this process, as the sugar may crystallize.
- When it has reached a deep golden colour, add the butter.
- Whisk until all the butter has been incorporated and the Butterscotch is smooth.
- Pour over popped corn and stir well.
- Let butterscotch harden and then serve.