Vanilla caramel popcorn

Preparing the caramel sauce – 10 minutes

Melt the butter in a small saucepan. Whisk in the brown sugar, mixing until the sugar has dissolved.

Squeeze a generous amount of honey into the pan; the popcorn will absorb most of the sweet taste of the honey.

Add 1 teaspoon of vanilla extract and stir until a thick caramel sauce is formed. Meanwhile, pop the corn kernels. 

Finishing the vanilla caramel popcorn – 10 minutes

Heat a large frying pan over medium-high heat and add 2 tablespoons of sunflower oil. Once the oil is hot, add a handful of popcorn kernels.

Place the lid on the pan and wait until all the corn kernels have popped. Take a large plastic bowl and tip in the freshly popped corn.

Pour the caramel sauce over the popcorn. Mix the caramel sauce through the popcorn using a silicone spatula.

Spread the popcorn on a silicone mat, or baking parchment, and wait a few minutes so the popcorn does not clump together. Spreading out the popcorn like this prevents one very large block of popcorn from forming in the plastic bowl. Enjoy!