Begin by popping ½ cup of plain popcorn kernels using your preferred method. Once popped, sift through to remove any unpopped kernels and transfer the popcorn into a large roasting pan.

In a medium saucepan over medium heat, combine ½ cup of unsalted butter, 1 cup of packed light brown sugar, ¼ cup of heavy cream, and half of the teaspoon of sea salt. Bring this mixture to a gentle boil for 4 minutes.

Remove the saucepan from heat and whisk in 1 teaspoon of vanilla extract, 1 teaspoon of butter extract, and ½ teaspoon of baking soda. Stir until well combined and shiny.

Pour the hot butterscotch sauce over the popped popcorn in the roasting pan. Gently toss the popcorn to coat every kernel evenly.

Preheat your oven to 250°F (120°C). Spread the coated popcorn in a single layer on the roasting pan. Bake for 30 minutes, stirring every 10 minutes.

After baking, allow the popcorn to cool completely in the pan. Once cooled, serve in a large bowl.