Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a saucepan, melt the butter and coconut sugar over medium heat. Bring to a gentle boil, stirring continuously to prevent burning.
3. Reduce the heat and add the popcorn, stirring well to ensure every piece is evenly coated in the caramel.
4. Transfer the coated popcorn to your lined tray and press it down gently to form an even layer.
5. Bake in the preheated oven for 7-10 minutes, or until the caramel is just bubbling and golden.
6. Remove from the oven and allow the caramel popcorn to cool completely so it firms up.
7. Drizzle the melted chocolate over the cooled popcorn, sprinkle with a pinch of salt flakes, and place in the fridge to set.
8. Once set, break or slice into pieces and enjoy!