To make caramel popcorn without vanilla extract, gather the following ingredients:

Popcorn Kernels: 1/2 cup
Butter: 1/2 cup (unsalted is best)
Brown Sugar: 1 cup (light or dark, depending on your preference)
Baking Soda: 1/4 teaspoon
Salt: A pinch (to taste)
Water: 2 tablespoons (optional, to help dissolve sugar)

Step 1: Pop the Popcorn

Choose Your Method: You can pop your popcorn using an air popper, microwave, or on the stovetop. If using the stovetop, heat 2 tablespoons of neutral oil in a large pot over medium heat.
Add Kernels: Once the oil is hot, add 1/2 cup of popcorn kernels. Cover the pot with a lid, leaving a small gap for steam to escape.
Pop: Shake the pot occasionally until the popping slows down to a few seconds between pops. Remove from heat and transfer the popcorn to a large bowl. Season with a pinch of salt.

Step 2: Prepare the Caramel

Melt the Butter: In a medium saucepan, melt 1/2 cup of butter over low to medium heat.
Add Brown Sugar: Once the butter is melted, add 1 cup of brown sugar. Stir until the mixture is well combined and begins to bubble.
Boil: Increase the heat slightly to bring the mixture to a low boil. Allow it to boil for about 4 minutes without stirring. This step is crucial for achieving the right caramel consistency.
Add Baking Soda: After 4 minutes, remove the saucepan from heat and carefully stir in 1/4 teaspoon of baking soda. This will cause the caramel to foam and lighten in color.

Step 3: Coat the Popcorn

Combine: Pour the caramel mixture over the popped popcorn. Use a spatula or wooden spoon to gently fold the popcorn, ensuring that every piece is coated with caramel.
Spread on Baking Sheet: Line a baking sheet with parchment paper and spread the caramel-coated popcorn evenly across the surface.

Step 4: Bake for Crispiness (Optional)

Preheat Oven: Preheat your oven to 250°F (120°C).
Bake: Place the baking sheet in the oven and bake for about 45 minutes, stirring every 15 minutes. This will help the popcorn become crispier.
Cool: Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet.

Use Fresh Ingredients: The quality of your butter and brown sugar can significantly affect the flavor of your caramel popcorn.
Watch the Caramel: Keep a close eye on the caramel as it cooks to prevent burning. Once it reaches a deep amber color, it's ready.
Store Properly: Store any leftover caramel popcorn in an airtight container to maintain its crispiness. It can last up to a week.

Making caramel popcorn without vanilla extract is not only easy but also allows the rich flavors of butter and brown sugar to shine through. This sweet and crunchy snack is perfect for movie nights, parties, or just a delightful treat for yourself. With this simple recipe, you can enjoy homemade caramel popcorn anytime, tailored to your taste preferences. So, gather your ingredients and start popping!