Pop popcorn in an air popper and measure out 8 cups and place in an extra-large non-stick bowl or pot.

In a medium saucepan over low to medium low heat (depending on the heat source) place the sweetener, maple syrup and heavy cream in the pan. Gently stir the ingredients together with a whisk. Try to keep all of the sweetener toward the center of the pot and away from the edges.

Cook for about 10 minutes or until the mixture starts to color and then attach a candy thermometer. Cook until the thermometer reaches 245°.

Remove from heat and add the vanilla and whisk in the butter a couple tablespoons at a time.

Allow the mixture to cool for 15-20 minutes until it has thickened. If it gets too thick, just return to heat for one or two minutes, continuously whisking.

Pour the caramel sauce over the popcorn and stir with a rubber spatula to evenly coat all of the pieces.

With your gloves on (or butter lathered hands) grab handfuls of popcorn and form into a ball. Compress the popcorn while rotating your hands around in a spherical motion.

Wrap each one up in parchment paper with a string or in a sandwich bag.