Begin by preparing 10 cups of popped popcorn, ensuring you remove all un-popped kernels for a perfect bite. Lightly salt the warm popcorn and set aside.

In a medium saucepan, melt 1 cup of sweet cream salted butter over medium-low heat. Add in 1 cup of light brown sugar and mix well until fully combined.

Allow the caramel mixture to boil without stirring for about 4 minutes, monitoring until it turns a golden brown.

Once boiled, remove from heat and stir in 2 teaspoons of vanilla extract and 1/2 teaspoon of baking soda. Expect bubbling up!

Gradually pour one-third of the caramel over the popcorn and gently fold to coat. Repeat with remaining caramel.

Preheat oven to 200°F. Spread the caramel-coated popcorn onto a lined cookie sheet and bake for 10 minutes.

Once cool, add your choice of candy mix-ins and gently mix throughout the popcorn.

Transfer to serving bowls or store in an airtight container. Enjoy!