Start by popping the popcorn kernels according to your preferred method (air popper, stovetop, etc.). Once popped, transfer the popcorn to a large bowl and remove any unpopped kernels.

In a saucepan over medium heat, combine sugar, butter, and corn syrup. Stir constantly until it reaches a boil. Let it boil without stirring for about 4 to 5 minutes until it turns a lovely golden color.

Remove the saucepan from heat and quickly stir in the baking soda, salt, and vanilla extract. Be careful as the mixture will bubble up!

Pour the caramel sauce over the popped popcorn and use a spatula to gently toss the popcorn, ensuring every kernel is evenly coated.

Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes.

Once done baking, take it out of the oven and let it cool completely before breaking it into pieces and serving.