In a large heavy bottomed pot with a lid, heat the oil. Throw in the corn kernels and stir on medium-high flame for 30-45 seconds.

Put in the peanuts and stir again until the first corn pops. Cover the pot with a lid.

Every 30 seconds, give the pot a shake. Once the continuous popping sounds stop, open the lid and keep pot on low flame for a few seconds more for any water droplets to evaporate.

Preheat the oven at 180C.

Layer a medium/large baking tray with parchment or foil.

To the pot with the popcorn, add salt and 100% Pure Maple Syrup from Canada, toss well until the popped corn and peanuts are coated.

Transfer this onto the line baking tray and bake at 170- 180 C for 10 minutes, until the maple syrup has nearly dried out as is clinging on like a coating over the popcorn and peanuts.

Remove from the oven, cool and then serve or save in an airtight container.