On medium-high heat, heat 1/4 cup Vegetable oil in large saucepan

Add 1 cup of popcorn kernels

Add 1/2 tsp salt

Put lid on pan and cook on medium high heat for 5-7 minutes or until corn stops popping. If popcorn overflows, simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.

Remove from heat

Transfer popcorn to roasting pan (discarding un-popped kernels)

Preheat the oven to 200 degrees F.

In a medium saucepan, combine butter, brown sugar, salt and corn syrup. Bring to a boil over medium heat and continue to boil for 5 minutes.

Remove from heat and immediately stir in the vanilla and baking soda.

Slowly pour the hot caramel mixture over the popcorn, tossing to coat.

Transfer to two 9×13 pans or one large roasting pan and bake for 1 hour, stirring every 15 minutes.

Add chocolate candy and stir well (optional).

Spread on wax paper until cool and dry.