Place the sugar and water in a non-stick saucepan, stir to dissolve. Place over a medium-high heat and swirl occasionally, to ensure even distribution of heat. Allow to bubble - this could take 10-15 minutes, depending on the size of your pot - swirling every minute. As soon as a glimmer of caramel appears, swirl to spread - so the entire pan turns caramel - and remove from the heat. Add the butter, and again, swirl until it is melted and combined- off the heat. Add the cream and salt - you can stir this in. You may need to put it back on the heat for a minute if the cream causes the caramel to solidify.
Place the popcorn on a baking tray - in a single layer if possible - and drizzle over the caramel. Toss and stir until all the popcorn is covered. Allow to 'set' for an hour or so, until the caramel is no longer wet.Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.
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