Melt 1 tbsp butter in a deep pot or wok with a lid.

Add 150g popcorn kernels to the pot and shake to coat with butter. Wait until popping starts.

Prepare caramel syrup by mixing 1 tbsp butter, 3 tbsp brown sugar, 3 tbsp milk, and a pinch of salt. Stir until sugar dissolves.

Heat the syrup until it bubbles, then turn off the heat and add 1 tbsp corn syrup.

Pour the caramel syrup over the popped popcorn and mix thoroughly using two spatulas.