Method
Prep:5min  ›  Cook:10min  ›  Ready in:15min 

1. Place popcorn in a large bowl.
2. Heat butter in a heavy-based saucepan over medium heat until just bubbling.
3. Stir in salt and then add sugar.
4. Stir sugar through butter until smooth and fully combined.
5. Reduce heat to medium-low and allow mixture to bubble (but not boil) for 3-5 minutes. The sugar needs to be fully dissolved and the mixture should be thick and sticky.
6. Remove from heat and stir in bicarbonate of soda very quickly, followed immediately by vanilla extract.
7. Whisk until fully combined then pour quickly over popcorn.
8. Toss popcorn and caramel together quickly until popcorn is coated. Serve as is if you like chewier popcorn.
9. If you prefer crunchier popcorn, preheat oven to 120 C / Gas 1/2. Spread popcorn into baking dish and bake for 15-30 minutes, stirring every 10 minutes or until caramel has hardened on the popcorn.

Alternative cooking method

The caramel can be made in the microwave. Simply melt the butter in a microwave-safe bowl until it pops. Add sugar and salt, stir until combined. Return to the microwave and cook for 3 minutes on medium-high. Stir, then return to microwave and cook for 2 minutes on high power. Follow steps 6-8 as normal.