Place the oil in a large medium to large saucepan and add the popcorn. Cover and heat gently until the corn starts to pop.
Shake the pan as the popcorn continues to pop. When the popping stops remove from the heat.
Tip the popcorn into a mixing bowl and remove any un-popped corn.
Wipe out the saucepan and add the butter and sugar to the pan, heat gently stirring until the butter has melted and the sugar has dissolved.
Remove from the heat, add a pinch of salt then return the popcorn to the pan and stir until coated in the caramel mixture. Line a baking sheet with baking parchment.
To temper the chocolate. Break the chocolate into small pieces and place three-quarters into a heatproof bowl. Place over a pan of hot water and stir until melted.
Remove from the heat then stir in the remaining chocolate until all the chocolate has melted.
Tip in the popcorn and stir until coated in the chocolate, then pour out onto the baking sheet lined with parchment, spread into an even layer. Chill until set. Break into chunks to serve.
Notes
Use milk or plain (dark) chocolate according to your own preference.Nutrition information is approximate and is meant as a guideline only.