1-First, heat the 3 tablespoons of vegetable oil in a large, heavy-bottom pot with 3-4 of the 1/3 cup popcorn kernels. Once at least one kernel pops, remove from heat, spread the remaining kernels evenly, cover, and return to heat while venting the lid slightly to release steam. Shake the pot occasionally and remove from heat when popping slows.

2-Transfer the popcorn to a large bowl. In another pot, melt the 1/2 cup butter over medium-low heat, then stir in the 1 cup light brown sugar, 1/4 cup light corn syrup, and 1/2 teaspoon salt. Bring to a light boil and let it thicken for 2-4 minutes without stirring.

3-Remove from heat, stir in the 1/2 teaspoon vanilla extract and 1/4 teaspoon baking soda watch it foam up then pour over the popcorn and toss to coat. Spread on a baking sheet lined with parchment paper. For chewy texture, let it cool at room temperature; for crunchy, bake at 250 degrees Fahrenheit for 30-40 minutes, tossing occasionally.