For the dulce de leche
Bring a large pot of water to the boil.
Remove the label from the tin of sweetened condensed milk and place in the pot. Cover with a lid and simmer for 4 hours, checking the water level regularly. Top up with water as required.
Remove the tin and leave to cool overnight before opening.
I usually boil plenty of tins at the same time to make the most of the time it takes to cook the condensed milk. It keeps for a long, long time.
I recommend 4 hours cooking time because I prefer a darker dulce de leche.
For the popcorn
Heat a large pot with a tablespoon of canola oil then drop in five popcorn kernels.
When the kernels pop add the rest of the popcorn kernels in an even layer. Cover with a lid and remove from heat for 30 seconds.
Return the pan to the heat. The popcorn should begin popping soon, all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, take the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique nearly all of the kernels pop and none will burn.
For the popcorn soup
Bring the milk, butter, sugar and salt to the boil. Add the popcorn then leave to infuse for 10 minutes. Blend in a jug blender then pass through a fine sieve. Serve hot!
For the popcorn
Mix ingredients together then blend in a food processor. Don’t blend too finely, it’s nice to have some texture.
Preheat your serving bowls. Place a dollop of dulce de leche at the bottom of each bowl. Pour in the hot popcorn soup then cover with the popcorn topping. Serve immediately!