Heat sunflower oil in small stockpot, test with 3 kernels to ensure proper heat, add remaining kernels when oil is hot, then cover with lid, continue shaking to pop all kernels, then remove from heat and pour into hotel pan.

Combine dark palm sugar, butter, and turmeric in saucepan, heat over medium heat to 235°C, remove from heat and strain to remove turmeric.

Pour palm sugar caramel over popcorn, toss with spatula to evenly mix.

Transfer to Silpat lined baking tray, bake at 120°C for about 30 minutes or until crisp.