Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking

Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second. Keep an eye on it (my microwave is 1200 watts so your cooking time may vary depending on your microwave)

To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup.

Microwave until it begins to bubble up (approximately 1 minute 30/ 2 minutes)

Remove from the microwave and stir in the baking soda, vanilla extract and salt and stir until the mixture is foamy and the soda is well-dissolved.

Pour the syrup over the popped corn in the bag. With a spatula get down to the very bottom of the bag and make sure the caramel is really well distributed throughout the corn.

Microwave for 1 minutes. Remove the bag and with a towel holding the bag run your spatula all around and to the bottom of the bag mixing up the caramel corn really well. Mixing it really well will prevent your popcorn from burning.

Repeat the microwave process for another 30 seconds or so and stir well again. Continue for short intervals until you have reached a lovely golden brown caramel color.

Pour out into a large tray or surface and cool, stirring occasionally to break into individual kernels

store in an airtight container for 4 days.