• Preheat oven to 250 °F
• Line two large baking sheets with silicone baking mats, or grease them with butter or spray (do not use parchment paper).

Pop the Popcorn

• Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker. Place over medium heat and stir with the lid closed.
• Keep stirring until the three kernels pop.
• Once the 3 kernels have popped, add the rest of the popcorn kernels.
• Cover and stir continuously as the popcorn pops.
• When the popping slows down, turn off the heat and continue stirring the popcorn on the warm burner until you do not hear any more popping.
• Transfer the popped popcorn to a large bowl.

Make the Caramel Sauce

• Melt the butter over low heat.
• Increase heat to medium and add the brown sugar, corn syrup and salt.
• Bring the mixture to a boil, whisking often.
• Once it’s boiling, boil for 4 minutes without stirring.
• After 4 minutes, remove the mixture from the heat and whisk in the vanilla and baking soda. (the mixture will increase significantly in volume).

Assemble & Bake the Caramel Popcorn

• Pour the caramel over the popcorn in the bowl and stir to coat.
• Spread the caramel corn in an even layer on the two prepared baking sheets.
• Bake for 1 hour, stirring every 15 minutes.
• After 1 hour, remove the popcorn from the oven and let cool completely before breaking it into pieces and serving.