1-Add 3 tablespoons of vegetable oil and 3-4 popcorn kernels to a large, heavy-bottom pot. Heat the oil until at least one kernel pops, indicating it’s hot. Remove from heat and discard the popped test kernel.

2-Spread the remaining 1/3 cup of popcorn kernels evenly in the pot. Cover and return to heat. Once popping starts, slightly vent the lid to let steam escape, shaking the pot occasionally. Remove from heat when popping slows to 3-4 seconds between pops. Transfer the popcorn to a large bowl, discarding any unpopped or burnt kernels.

3-In a saucepan over medium heat, melt 1/2 cup of butter. Stir in 1 cup of light brown sugar, 1/4 cup of light corn syrup, and 1/2 teaspoon of salt. Let the mixture come to a gentle boil and boil for 2-4 minutes without stirring until it thickens.

4-Remove from heat and stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of baking soda; the mixture will foam.

5-Immediately pour the hot caramel sauce over the popcorn and toss using a spatula to coat evenly.

6-Spread the coated popcorn on a parchment-lined baking sheet.

7-For chewy popcorn, allow it to cool and harden at room temperature. For crunchy popcorn, bake in a preheated oven at 250°F for 20-30 minutes, tossing halfway through. Allow it to cool completely.

8-Break large clusters into smaller pieces if desired and store in an airtight container.