To make caramel popcorn, first, make a huge bowl of popcorn -- either with a few batches on the stovetop or with a popcorn maker. Then boil the caramel candy mixture on the stovetop (directions below) and pour the hot caramel mixture all over it and stir well. It will very quickly set up - so separate into balls if you are not eating it right away!
To make the caramel candy part, throw the following 3 ingredients together into a saucepan on the stovetop, and melt on med-high heat while stirring (this is the Jones-size recipe halved, feeds a regular sized family):
half a block of butter (or 1 cup, or 1/2 lb, or 227 g)
1 1/3 cup white or brown sugar (brown sugar tastes richer, but I prefer just using white sugar as it's pretty rich anyways)
1/2 cup golden syrup
When it begins to boil, turn it down and boil softly, stirring.
Boil until you either reach "soft-ball" stage on a candy thermometer, or just dip a spoon into the mixture, and then drop some into cold water and see if it forms a ball. A candy thermometer is not needed! You can sense how it is and decide when you want to take it off that way. The longer you boil the mixture, the harder your popcorn balls will be.