Preheat oven to 110°C. Line 2 oven trays with baking paper.
Heat EVOO over high heat in a large saucepan. Add 3 popcorn kernels and when they've popped you're ready to add all the remaining kernels. Place lid on top.
Carefully shake pot while cooking to insure you don't burn the popcorn.
When the popping finishes tip out the popcorn into a large bowl. Remove all the 'old maids'.
Make honeycomb as per TM6 guided cooking recipe, with the following changes; use brown sugar instead of white and add vanilla and salt.
Quickly pour honeycomb over the popcorn add combine thoroughly with a spatula.
Spread out onto 2 baking trays. Cook for 40 minutes, stirring partway through to help coat all the popcorn.
Store in airtight containers in the pantry. This will last for weeks, perhaps months. Except you know it's there!