Add oil and butter to a stock pot and heat over medium high heat.
Once butter has melted and starts to bubble, add the kernels and tilt the cover so it's on but there's an opening so air can escape.*If your lid has a steam release you can just put lid on completely
Let heat, shaking occasionally to rotate the kernels, until all the kernels have popped to avoid burning. Remove from heat when you only hear 1 or 2 pops per second. Transfer to a large bowl. *See video if needed for visual
Line a baking sheet with wax paper. (Can use parchment if that's all you have)
For the Caramel Sauce
Heat sugar in pan over medium heat, stirring constantly.Sugar will clump and melt after a few minutes. Careful not to burn.
Once sugar has melted, remove from heat immediately.
Stir in the butter until melted completely.*If the caramel starts to separate return to heat and stir constantly until combined. May take 3-5 minutes.
Immediately pour over popcorn, stirring as you pour to cover as much popcorn as you can.
Transfer to wax lined baking sheet and spread out. Let cool completely (about 5 minutes).
Break the popcorn into pieces.
Sprinkle with salt if desired.
Serve immediately or store in an air-tight container at room temperature for up to 5 days.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. *Once cooled, it will harden. To get back to a pourable consistency, warm in the microwave at 15 second consistency or place in a water bath on the stove until pourable again.**Whisking works better than using a spatula, but a silicone whisk is best to get to all the edges.