Air pop your popcorn either in an air popper or in the microwave. 

For the microwave place, 1/4 cup kernels in a brown paper bag and microwave on high for minutes or until pops are 2-3 seconds apart. 

Repeat this process 3 times

OR

Pop the popcorn on the stove using 3 tbsp of oil and a large pot.

Pour the popped popcorn into a large bowl big enough to stir in the caramel. 

Preheat your oven to 215 degrees Fahrenheit.

Melt the margarine in a 2qt pot on the stove over medium heat  

Add the brown sugar, corn syrup, and salt. 

Mix until just combined

Allow the mixture to come to a boil and then boil it for 2 minutes.

Turn off the flame, add the baking soda (it will foam up!), and combine it.

Pour over the popcorn and toss to coat. Don’t worry if you don’t get every piece! 

Spread the popcorn on 2 cookie sheets  lined with foil and sprayed with nonstick cooking spray

Place in the oven for 45 minutes tossing the popcorn every 15 minutes. 

Remove from oven and let cool completely

Store in an airtight container or ziplock bag. It should stay crispy for up to 3 weeks if stored properly.