Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper and lightly coat with Mazola Pure® Cooking Spray.

In a large pot with a tight-fitting lid, pop the kernels over medium heat. Shake the pot occasionally until popping slows, then transfer the popcorn to a large heatproof bowl, discarding any unpopped kernels.

In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly. Let boil for 4–5 minutes without stirring.

Remove from heat and immediately stir in baking soda and vanilla. The mixture will foam—this is perfect for a light, crunchy glaze.

Pour the hot caramel over the popped corn. Use a large spatula to toss gently, ensuring each piece is coated.

Spread the coated popcorn on the prepared baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes for even crispness.

Remove from oven and let cool completely. Break into clusters and enjoy!