Pop the popcorn in your favorite popcorn maker or on the stovetop, and place it into a large mixing bowl.

Melt the butter in a medium-sized saucepan over medium heat, swirling occasionally.

Combine the light brown sugar with the melted butter, stirring continuously until it reaches a rolling boil.

Remove the saucepan from heat and stir in the vanilla extract and baking soda.

Pour the warm caramel sauce over your popped popcorn and gently mix it all together.

Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper.

Cool the caramel corn at room temperature for about 15-20 minutes before breaking it into pieces.