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In a small saucepan over medium-low heat, melt all of the butter. POUR in the brown sugar and gently whisk until the sugar dissolves into the hot butter.
SQUEEZE in as much honey as you'd like. We've noticed that the taste of honey will be slightly absorbed by the popcorn, so adding a little more than you would normally do is perfectly fine.
ADD 1 teaspoon of vanilla extract and keep whisking until the caramel sauce thickens. While you make the sauce, pop some corn kernels for our vanilla caramel popcorn.
PUT the large skillet on medium-high heat and add in the vegetable oil. Wait for a minute or two for the oil to get hot. If you want to know whether the oil is hot enough, add in 1 or 2 corn kernels.
When those pop, the oil is hot enough! ADD in a handful of corn kernels and put the lid on the skillet. Be mindful to not add in too many corn kernels.
This is because those kernels will pop and grow very quickly, so you'll need some space in the pan. You can bake them in smaller batches if you like.
Let every corn kernel pop (this should only take a few minutes), then remove them from the pan into a large plastic bowl. We always enjoy making popcorn since it's so easy to make, also the smells are incredible!
Take your large plastic bowl containing the freshly made popcorn and pour over some of the caramel sauce. TURN the popcorn using a silicone spatula, continue doing so until all of the popcorn has been coated nicely with the caramel sauce.
You probably don't need all of the sauce for the vanilla caramel popcorn. You can add more popcorn to the mix if you do not prefer so much coating around each popcorn.
Spread your popcorn onto a silicone mat and wait a few minutes so they won't be too sticky anymore. Enjoy!