1-First Step: Prepare your popcorn Gather all ingredients and preheat your oven to 300°F (150°C). Pop 1/2 cup unpopped popcorn kernels using an air popper for best results, or alternatively, use a stovetop or microwave method. Transfer the popped popcorn to a large mixing bowl, ensuring no unpopped kernels remain.

2-Second Step: Make the caramel sauce In a medium saucepan over medium heat, melt 1 cup salted butter. Stir in 1 cup packed light brown sugar, 1/3 cup light corn syrup, and 1 teaspoon salt. Bring the mixture to a boil and allow it to boil without stirring for about 4 minutes until bubbling and thickening.

3-Third Step: Finish the caramel Remove the saucepan from heat. Quickly whisk in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda (if using). The mixture will foam and lighten in texture, creating a delicate caramel coating.

4-Fourth Step: Coat the popcorn Pour the warm caramel sauce evenly over the popcorn. Gently toss or stir to thoroughly coat each piece with the caramel without breaking the popcorn. Spread the coated popcorn in an even layer on a parchment-lined baking sheet.

5-Fifth Step: Add salt and bake Sprinkle the remaining salt (about 1/2 to 1 teaspoon) across the coated popcorn. Bake in the preheated oven for 30 to 45 minutes, stirring every 10 minutes to ensure even coating and crispness. If substituting corn syrup with glucose syrup, extend baking time by 15 minutes for optimal crunch.

6-Final Step: Cool and serve Remove the popcorn from the oven and cool completely on the baking sheet. Once cooled, break into clusters and serve immediately or store in an airtight container to maintain freshness.