Put 1 tablespoon of oil in a medium sized pot so that the bottom is slightly covered. Add 50 g corn grains, close the lid. Place the pot on the hotplate and heat it up very much.
As soon as the first corn kernels start to pop up, reduce to medium heat. When only a few corn kernels are still audible, remove the pot from the heat, let it rest for a moment with the lid closed.
Pour popcorn into a large bowl. Repeat the process with the remaining oil and popcorn.
Put sugar and syrup in a high pot. Heat over a low heat, stirring until the sugar has dissolved as much as possible. Place the sugar thermometer in the pot, heat to approx. 150 °C without stirring.
Remove the pot from the stove, remove the thermometer, add the baking powder while stirring immediately.
Pour very quickly onto the popcorn, fold in quickly. Spread the popcorn as flat as possible on a baking tray lined with baking paper, sprinkle with salt and allow to cool. Store in an airtight and dry place.