Heat the oil in a large kettle and set the fire high enough. Wait until the kettle is hot enough. (To test this you can throw a few grains of corn into the kettle and if it pops the kettle is hot enough).
Cover the bottom of the kettle with a layer of puff corn and place a lid on top of the kettle.
Turn the heat down a little as soon as the corn starts to roast. Shake the kettle occasionally to prevent the popcorn from burning.
When you can't hear any more poffing, take the kettle off the fire and pour the popcorn into a large bowl.
Put 100 gr Tagatesse and 3 tbsp water in a pan. Stir briefly so that all the tagatesse is mixed with water and put it on a low fire.
Wait about 5 minutes until the caramel starts to brown and starts to bubble. Now stir continuously.
When the caramel gets dark, remove the pan from the fire very quickly (if you wait too long it will burn).