Make the popcorn by adding the oil to a large pan, cover with a lid and cook over a medium heat until you see all 3 kernels pop. Remove the 3 kernels and add the remaining popcorn kernels and cover the pan, and remove from the heat. Wait 30 seconds then return the covered pan to the heat and leave until you stop hearing the kernels popping. TIP: after about 1 minute, give the pan a gentle shake.

Whilst the corn is popping, make the caramel sauce by adding the sugar to a saucepan over medium heat. Allow to dissolve WITHOUT stirring.

After about 3 - 4 minutes, you will see the sugar begins to turn to liquid around the edges of the pan. At this point, give the pan a shake but don't stir!

Once a quarter of the sugar has melted, take a wooden spoon and stir gently until all the sugar has melted and turns a darker color, like honey. Then add the butter.

** Please take care when you add the butter because you could get hot splatters from the sugar.

Take the pan off the heat and carefully stir in the cream, again, be careful of splatters from the hot sugar. Keep stirring gently and return to the heat, stir in the salt.

Transfer the sauce to the popcorn, add the cashew nuts and using the wooden spoon, stir gently until the sauce coats all the popcorn.

Spread the caramel popcorn on to a large sheet of parchment paper and allow to cool. The caramel will set quicker this way.

Serve whilst still warm or store in an air tight container and there you have it! Salted Caramel Cashew Nut Popcorn. Please enjoy!