Start by popping the kernels. I prefer using the stovetop, but you can always pop them in the microwave or even buy pre-popped popcorn if you're in a rush. Heat the first measure of coconut oil in a large saucepan over medium-high heat. It’s essential to get the oil hot enough to pop the kernels effectively.
Add a couple of kernels to the hot oil; when they pop, it indicates that the oil is ready. Immediately add the remaining popcorn kernels to the saucepan, cover with a lid, and lower the temperature to low. This helps to prevent burning.
Listen carefully as the kernels pop! When the popping slows down and there are noticeable gaps, remove the saucepan from the heat. This way, you won’t end up with burnt popcorn.
Pour the freshly popped corn into a large bowl, making sure to leave behind any unpopped kernels. It’s time to clean out the saucepan quickly! I usually use a paper towel to wipe it down.
Return the saucepan to medium heat and add the second measure of coconut oil along with the maple syrup. Heat until everything melts together and can be whisked easily.
Once melted, turn off the heat and whisk in the peanut butter until you have a smooth caramel. This step is crucial as it ensures a lovely, creamy coating.
Next, incorporate the cinnamon and vanilla to the caramel mixture, whisking until it’s well blended.
Now, return the popped popcorn to the saucepan with the caramel, stirring thoroughly to coat every piece with the delicious mixture. You can stop here if you prefer a softer popcorn, but we can take it up a notch!
Line a baking sheet with baking paper and spread the caramel-coated popcorn evenly over it. This step is optional, but I find that it helps to enhance the texture.
Preheat your oven to 150 degrees Celsius and bake for around 10 minutes, stirring halfway through. This will help crisp up the popcorn. If you like sweet and salty, feel free to sprinkle a little salt on top after it’s done baking!
