Salted caramel popcorn

80 g popcorn

50 g sugar

30 g butter

½ tsp baking powder

2 pinches of fleur de sel

Preheat the cooking space to 230 °C using the hot air with steaming mode. Spread the popcorn maize on a lined baking tray. Put the baking tray into the preheated cooking space and then put the stainless steel tray, upside down, on the level above so that when the popcorn is cooking it stays between the two trays. Leave the popcorn maize to pop for about 5 minutes. Take out and transfer to a large bowl.

Hot air + steaming 230 °C for 5 Mins

Heat the sugar in a wide pan, swirling gently, and caramelize until light golden brown. Reduce the heat, add the butter and stir well. Add the baking powder and allow it to foam up. Remove the pan from the heat. Add the popcorn and toss it in the caramel until well coated. Sprinkle over fleur de sel, turn out on to baking paper and allow to cool down.