Sweet and Salty Caramel Popcorn

Prepare two large baking sheets by covering them with parchment paper, ensuring they are completely secured to prevent any mess. Measure out the required amount of baking soda and vanilla extract into two small bowls, setting them aside for later use.

Heat a substantial amount of vegetable oil in a large saucepan over medium heat; add the popcorn, cover it with a lid, and cook, shaking the saucepan frequently to prevent burning, until all the kernels have popped into fluffy white puffs, taking around 5 minutes. Transfer the fully cooked popcorn to a large roasting pan using a strainer or your hands, leaving any unpopped kernels behind in the saucepan. Distribute chopped licorice and broken pretzels evenly over the popcorn, making sure they are well-coated.

Combine the brown sugar, butter, corn syrup, and cream of tartar in a large heavy pot, stirring constantly over medium heat. Insert a candy thermometer into the mixture and continue boiling, stirring constantly, until it reaches 265 degrees F (129 degrees C), a crucial temperature for achieving the perfect caramel texture, taking around 10 minutes.

Remove the pot from heat and stir in the vanilla extract and baking soda into the caramel mixture, causing it to foam and rise slightly due to the chemical reaction. Pour the hot caramel over the popcorn mixture, stirring gently to coat it evenly and prevent any clumps. Spread the popcorn mixture loosely onto the prepared baking sheets, making sure to cover them evenly. Season with sea salt to taste; set aside to cool for about 20 minutes, allowing the flavors to meld together.

Break the popcorn mixture into manageable chunks. Store them in airtight bags or containers to maintain their freshness and texture.