• Prepare 3 large baking sheets by lining them with parchment paper. Set them aside.
• Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, add the 1 tablespoon oil and a couple of popcorn kernels. You'll know your oil is hot enough when the kernels pop.
• Add the popcorn kernels (about 1/2 cup at a time) to the hot oil and shake well. Put the lid on (a glass lid is preferable so you can see whats happening) and watch the popcorn kernels carefully - once they begin to pop shake the pan back and forth on the stovetop to prevent burning. Turn the heat down to medium or medium low and lift the lid a little (1 inch on one side) every now and then to release the steam.
• When you can't hear any more popping within 1-2 seconds, remove the pan from the heat, shake well (some kernels might continue to pop at this stage), remove the lid and pour the popcorn onto the prepared baking sheets to cool.
• Repeat this process until all the popcorn is popped and divide it evenly between the three baking sheets.

For the caramel popcorn balls

• Wipe out the pan with a paper towel and place the pan back onto the stove over medium low heat.
• Add the sugar and the water to the pan and let them melt. There's no need to stir the sugar at this stage, but watch it carefully as it turns golden brown.
• Once the sugar has turned golden brown and is mostly liquified (at least 60-70%), stir it very gently with the silicone spatula until all the sugar crystals have disappeared.
• Lower the heat to the lowest setting and add the butter, one tablespoon at a time, mixing well with a silicone spatula (or a whisk, if you prefer) until it melts and incorporates completely.
• Gently stir in the heavy whipping cream.
• Once the caramel mixture is smooth and combined, drizzle the caramel sauce over the popcorn on one of the the baking sheets. Add the flaky salt on top. Toss the popcorn gently with a spatula, as the caramel sauce coats the popcorn, making sure every piece is coated.
• Let the caramel popcorn cool for a little bit until the caramel begins to harden and then form it into balls. Add some more flaky salt on top to serve, or store in an airtight container until ready to serve.

For the Marshmallow Popcorn Balls

• In a medium non stick saucepan, melt the butter over medium heat. Add the marshmallows and vanilla extract and stir well until everything is melted and combined.
• Pour the marshmallow mixture over the other 1/3 of the popcorn on the baking sheet. Disperse as much as you can, let it cool for a bit, then form into balls. (It’s super sticky when it's too warm, but becomes a little less sticky when it’s cool enough to handle.)
• Add some melted white chocolate and sprinkles on top (optional) and serve or store in an airtight container until ready to serve.

For the Chocolate Popcorn Balls

• In a medium non stick saucepan, melt the butter over medium heat. Add the marshmallows and chopped chocolate and stir well until everything is melted and combined.
• Pour the marshmallow mixture over the other 1/3 of the popcorn on the baking sheet. Disperse as much as you can, let it cool for a bit and form them into balls.
• Add crushed candy on top (optional) and serve or store in an airtight container until ready to serve.