First, we will pop the popcorn, I do this on the stovetop, but you could choose to pop your popcorn in the microwave or buy popped popcorn

Heat the first measure of coconut oil in a large saucepan over a medium-high heat

Add a couple of kernels into the oil, when these pop the oil is hot, add the rest of the kernels. Put the lid on and reduce the temperature to low.

Listen to the pops, when they slow down and there are large gaps between pops remove from heat

Pour the popped corn into a large bowl

Give the saucepan a quick clean out I use a paper towel to do this

Return the saucepan to a medium heat

Add the second measure of coconut oil and the maple syrup, heat unit l melted and they combine easily when whisked

Turn off the heat, whisk in the peanut butter until you get a smooth caramel

Whisk in the cinnamon and the vanilla

Return the popped popcorn to the saucepan with the caramel, stir to coat the popcorn

You can stop here... but you will get a slightly better end product if you do the next couple of steps

Line a baking sheet with baking paper

Spread the cinnamon caramel-coated corn evenly over the baking paper

Bake at 150 degrees celsius for around 10 minutes stirring halfway through, this crisps up the popcorn, but isn't entirely necessary

You can add a little salt to the finished popcorn if you like the sweet and salty type thing!