Add the butter, brown sugar, Worcestershire powder and salt to a small bowl and microwave until melted. Stir to combine and set aside. Add canola oil along with the popcorn kernels to a large, deep pot and set on the stovetop over medium-high heat. Cover with a lid. Gently shake the pot to prevent the kernels from burning and cook until there’s 4 to 5 seconds between pops. Remove from heat. Put the popcorn on a cookie sheet and drizzle the butter sauce over the popcorn and stir with a spatula to completely coat. Add more salt if desired and put the popcorn in your favorite bowl and enjoy.