Line your large baking sheet with parchment paper now. Set it aside on your kitchen counter. This prepares your cooling station ahead of time.

Place the saucepan over medium heat on your stove. Add the butter, brown sugar, and corn syrup. Stir the ingredients together until they melt completely.

Bring the sweet mixture to a gentle boil. Let it cook for about four minutes without stirring. The mixture will become thick and bubbly.

Remove the saucepan from the hot stove carefully. Stir in the vanilla extract and salt quickly. Watch out because the hot mixture might bubble up.

Pour the hot caramel glaze over your popped corn. Stir quickly with your wooden spoon. Ensure every single piece gets a beautiful shiny coat.

Melt your butterscotch chips in a microwave-safe bowl. Use medium power for thirty seconds. Stir until the mixture is smooth and glossy.

Spread the coated popcorn onto your prepared baking sheet. Drizzle the melted butterscotch over the top evenly. Let it cool completely until it hardens.