Remove the 3 popped kernels with a spoon, then pour in all of the kernels. Cover with a lid and occasionally shake the pot. Once you hear popping continue to shake the pot as the kernels pop. It is important to keep the lid on it so the popcorn doesn’t go everywhere. Once the popping slows down you can carefully check it and if your pot is full you are done.

Divide the popped popcorn in half into 2 large bowls.

Prepare the caramel sauce: in a medium pot add the caramel flavor ingredients and mix over medium low heat. Allow it to come to a foam and keep mixing until the sugar has dissolved. Pour it over the popcorn in aand toss to coat. Once everything is well coated spread it out on a parchment lined baking sheet allowing the caramel to harden.

Prepare the cheddar popcorn: sprinkle the vegan cheddar cheese packet and nutritional yeast over the popcorn, then pour the melted vegan butter and toss to coat and mix. Optional: I also sprayed mine with some spray oil.

Once both are made you can add them to a cute tin if desired and enjoy.