Heat 1 tbsp oil (15 mL) in a large pot over medium heat. Add popcorn kernels (80 g) and cover with a lid.

Shake the pot occasionally as the popcorn pops. When popping slows to 2–3 seconds between pops, remove from heat. Season with salt (1 tsp).

In a separate saucepan, add sugar (150 g) and butter (30 g). Cook over medium heat, stirring often, until melted and deep amber.

Remove from heat. Add baking soda (1 tbsp) and stir immediately—the caramel will foam.

Add the popped popcorn to the caramel and stir until evenly coated.

Spread on a parchment-lined baking sheet. Cool 15–20 minutes until crisp, then break apart and serve.