firstly, in a large kadai take 6 tbsp sugar.
keeping the flame on medium heat the sugar.
stir until the sugar melts.
sugar melts and turns golden brown. do not burn the caramelised sugar.
now add ¼ tsp baking soda and ½ tsp butter. mix well.
mix until the caramel turns frothy and light.
further, add butter popcorn and mix gently.
mix until the popcorn is well coated with the caramel sauce.
cool completely, and then separate the popcorns.
finally, enjoy caramel popcorn or store in an airtight container and enjoy for a week.