I adore a caramel corn that’s not hard and crunchy. It’s soft and gooey and so good.
Dark caramel:
3/4 c butter
1 1/2 c brown sugar
6 T dark karo
1 cup popcorn kernels, popped
combine in small pan and cook over medium heat. Stir continuously until it comes to a full boil. Remove and pour over popped popcorn. Stir and serve while still warm. This is enough to feed a crowd, btw.
Light caramel:
1 c salted butter
3 c sugar
2/3 c light karo
2 t vanilla
1 c popcorn kernels, popped
1 c roasted peanuts or mixed nuts (or roasted, salted nuts of your choice)
combine sugar, butter, and karo in a medium saucepan over medium heat. Stir continuously until mix comes to a full boil. stir as it boils for four minutes. remove from heat and stir in vanilla. Pour over popped popcorn and stir, then stir in the nuts. Serve warm. Also enough to feed a crowd.
You’re welcome.
Extra sharp cheddar cheese and kosher salt and butter.
In case these aren’t enough ideas: a thread I started on this a while back. I love me some popcorn! I’ll third the idea of brewer’s yeast; somehow it gives real depth to whatever fat you throw in your bowl of popcorn.
For a little twist on the kettle corn, I like to drizzle melted butter, maple syrup and a generous helping of salt. Delicious!
If you use an oil popper you might try adding a few fennel seeds… it’s interesting. 
Nutritional yeast and Brewer’s yeast are two different beasties. I don’t particularly care for the flavor of Brewer’s yeast but YMMV.
I guess I’m talking about nutritional yeast - I had thought they were pretty much the same thing.
Interestingly enough, in reading about it a bit there’s often a bit of natural MSG in the stuff which would explain that ‘depth’ that I experience.
I’ve used a popcorn ball recipe similar to this one. I wonder if that would work with Blue Agave syrup and sugar-free Jello.