First, make the popcorns using a cooker or a large lidded saucepan. This makes about 10 cups of popcorn.

Making the caramel sauce: Melt the butter in a saucepan over medium heat.

Mix in the sugar until the sugar is completely moistened. Increase the heat to medium high and bring the mixture to boil. Once boiling, boil for 3-4 minutes while stirring and scraping the bottom of the pan continuously.

Add the vanilla extract, salt and baking soda. The sugar mixture will bubble up violently. Continue stirring until you form a thick, glossy sauce.

Combine the caramel sauce and the popcorn and stir till all of the kernels are coated.

Bake the caramel popcorn in a preheated oven at 112 degree celsius for one hour, stirring every 15 minutes and breaking up any clumps.

Let it cool completely and serve!