Drizzle the olive oil into a large pan with a lid. Turn the heat on and pour in the popcorn kernels so they spread out easily at the bottom of the pan. Place the lid on and leave for the corn to pop, it will take a minute or so to get going.
Meanwhile melt the butter in a small saucepan with the icing sugar and salt over a medium heat. After the butter has melted it will start sizzling, leave it to sizzle and crackle and so it begins to turn brown. Once the sizzling has stopped and the butter is a nice nutty brown then remove from the heat.
By this time the popcorn should also have stopped popping. As soon as the corn can go 3 seconds without popping then remove from the heat immediately so it doesn’t burn and pour into a bowl.
Pour the sweet n’salty butter over the popcorn and stir well so it’s coated thoroughly.