In large heavy bottom pan over medium heat, warm 3 tablespoons olive oil.
Stir kernels into hot oil, coating evenly, then top with aluminum foil, poking 5-10 holes in aluminum.
The corn will being popping within moments. Shaking pot intermittently, allow corn to pop for 3-5 minutes, or until kernels begin to stop popping.
Transfer corn to baking sheet lined with parchment paper. Set aside.
Preheat oven to 250○F.
In heavy bottom sauce pan combine sugar, butter, corn syrup. Bring to a boil, stirring intermittently with rubber spatula. After 5 minutes, cover. Cook for additional 2-3 minutes, then remove from heat & whisk in vanilla, cinnamon & baking soda.
Drizzle caramel over corn & stir with spatula to ensure evenly coated.
Bake 45 minutes in oven, stirring every 15 minutes with spatula.
Remove from oven, allow to cool for 5-10 minutes, then break, serve & enjoy.