• Line an 8x8 inch pan with non-stick foil or parchment paper.

Making the caramel:

• In a medium saucepan heat the cream and butter just to a simmer, stir in the popcorn (it will deflate and compact as you stir it in) until it is all combined with the cream and butter. Cool to room temperature, transfer to an air tight microwave safe container (a mason jar works well) and store it in the refrigerator overnight.
  720 g heavy cream, 84 g unsalted butter, 80 g lightly salted popcorn
• Remove the jar from the refrigerator, remove the lid and microwave in 30 second bursts until the mixture is loose enough to pour. Pour into a fine mesh strainer over a bowl - press as much of the liquid as you can out of the corn kernels - it should yield about 240-310ml. Stir in the dark corn syrup, molasses and vanilla bean paste.
  30 ml dark corn syrup, 10 ml molasses, 10 ml vanilla bean paste
• In a medium saucepan, combine the sugar, brown sugar, water, corn syrup and salt. Heat over medium heat, swirling the pan occasionally until the amber color deepens slightly and the mixture reaches 260°F.
  120 g sugar, 120 g brown sugar, 120 ml water, 60 ml light corn syrup, 1 tsp vanilla salt
• Remove from the heat and immediately add the popcorn cream mixture and stir to combine (the mixture may bubble furiously and rise in the pan and temperature will drop significantly).
• Return to the heat and cook, stirring frequently, until it reaches 242-245°F. Remove from the heat and pour immediately into your prepared pan. Let it cool for about 15 minutes. Sprinkle the top with flaky sea salt - enough to make sure each piece of caramel will have a few flakes on top to give that salty pop. Allow the caramel to set over night at cool room temperature before cutting into 1" squares.
  Maldon flaky sea salt

Adding the garnish:

• In a very small saucepan (1/2 quart if possible) combine sugar and water. Bring to a boil over medium heat, continue cooking until light to medium amber in color. Immediately transfer to a small glass bowl (microwave safe).
  100 g sugar, 30 g water
• Use a pair of kitchen tweezers to pick up a single kernel of caramel corn. Dip it in the liquid caramel and quickly press it into the top center of one square of popcorn caramel. Repeat until all of the popcorn caramels are crowned with individual kernels of caramel corn. If the liquid caramel gets too thick, heat it in the microwave in 5 second increments until it is loose enough to work with again.
  50 Caramel corn kernels
• Wrap each caramel individually in small cellophane bags or cellophane sheets twisted on the ends to close. Store in an airtight container at room temperature.