Ingredients

1/4 cup popcorn kernels

Vegetable oil

Salt

1/2 cup honey

1/3 cup sugar

1/2 cup peanut butter (should be free of added sugar)

1/2 teaspoon vanilla essence

Directions

Have a clean paper shopping bag or oversized mixing bowl ready.

Heat a heavy pan over medium heat and film the bottom with vegetable oil. When the oil is hot but not smoking, add the popcorn, shake to distribute, then put a lid on the pan, leaving a small crack for steam to escape. When the first kernel pops, put the lid on all the way. As the popcorn starts popping, shake vigorously to make sure the kernels are distributed evenly. When the popping slows to a few seconds between pops, take the pan off the heat.

Pour the popcorn into the paper bag or bowl to cool, and attempt to leave any unpopped kernels behind in the pan. (Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard). Lightly salt the popcorn to taste.

Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla essence.

Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Let cool for at least 10 minutes before serving.