Combine olive oil with 2 kernels in pot. Split into 2 batches if neccesary.

Cover pot and heat on medium high heat. Once the the 2 kernels start popping, add rest of popcorn kernels.

Cover and continue to cook popcorn. Tilt lid periodically to allow steam to escape.

When popcorns are fully popped, transfer into a very big bowl. Set aside. While popcorns are still warm, sprinkle salt and mix well. For Caramel Popcorn, omit salt.

Preheat oven to 120C fan.

Melt butter in a saucepan on medium heat.

Add sugar, and stir while bringing mixture to a boil.

Continue to let it boil for 3-4 min without stirring. Duration depends how 'burnt' caramel is desired. Once desired caramel is reached, remove from heat immediately as sauce can burn quite easily.

Add salt, vanilla extract, and baking soda, and stir well. Remove from heat, and add to the popcorn.

Pour caramel into popcorn and fold to coat all popcorn.

Bake in oven for 45mins. Stir every 15mins to break clamps.