Honey Caramel Corn for Two

In a heavy-bottomed 2-quart saucepan, add the vegetable oil and popcorn kernels. Swirl to coat all the kernels in the oil. Turn the heat on high and cover the saucepan with the lid. Once the kernels start popping (in 2-3 minutes), shake the pan once. Leave the pan on the heat until the popping slows and almost stops. Remove the pan from the heat and add the pecans on top.

In a small saucepan, melt the butter over very low heat. Add the brown sugar, honey and salt. Bring to a slow boil over low heat and let boil gently for about 3 minutes. Do not stir the pan with an implement, swirl the pan instead. When the caramel is a medium golden brown, remove the pan from the heat and add the vanilla carefully—it will spatter. Stir this mixture together very well.

Pour the popcorn and pecans in a greased 9×13″ baking dish. If you don’t grease this dish, you might have to throw away your pan, trust me on this. Pour the caramel over the top of the popcorn and stir gently to combine. Don’t worry about it sticking to the bottom of the pan just yet. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Once the hour is up, let the popcorn cool to room temperature before eating so the caramel sets.