First prepare the caramel sauce: In a medium pot, melt 3/4 cup butter over low heat. Once the butter is melted, add 3/4 cup sugar. Whisk vigorously to fully dissolve.

Once the sugar has dissolved, turn heat to high, and pour in the 14 oz. of sweetened condensed milk and 3 tablespoons light corn syrup.

Bring the mixture to a full rolling boil that DOES NOT CEASE when stirred (this is an important step).

Once the mixture reaches that point, reduce the heat to a simmering level (medium-low heat).

Whisk the mixture at a simmer for 10-15 minutes - or until it reaches a caramel color. It is important to continuously whisk to prevent burning (happens quickly!). You will know the mixture is ready once it begins to pull away from the sides of the pot. Do not remove from the heat early because your caramel will not "set".

Once the caramel is ready, remove from heat and set aside while you prepare the popcorn.

Prepare the popcorn: working in 2-3 batches. In a large shallow frying pan (approx. 14") heat 2 tablespoons olive oil for every 1/4 cup unpopped popcorn.

Place 2 kernels in the oil and cover. Wait to hear a pop. Once those kernels pop, your oil is ready. Remove the popped kernels and remove the pan from heat for 1 minute.

Add the rest of that batch of popcorn (remember 2 tablespoons oil to every 1/4 cup unpopped popcorn). Return the pan to medium-high heat and cover. Give it a shake every now and then to coat evenly and prevent hot spots. Popcorn should pop within minutes!

Once you hear the *pops* slowing, remove from heat, leave covered for an additional minute. Then set aside uncovered until ready to mix the popcorn balls.

Prepare the popcorn balls: combine the popped popcorn (approximately 8 cups) and about a third of the caramel by drizzling it over the top of the popcorn. Use two silicone spatulas to toss like a salad. Repeat until all of the caramel is stirred in.

Use caution, caramel may still be hot, allow it to cool to the touch before using your hands. Use buttered hands to mix thoroughly, then form equal sized balls of caramel popcorn, place on parchment paper and allow to cool completely.

Optional, sprinkle with maldon sea salt, drizzle melted chocolate, festive sprinkles, or anything else you can dream up!

Store in an air tight container or wrap individually.