Preparation

1. Preheat oven to 225 F on convection mode. Line 2 baking sheets with parchment paper. Spray parchment paper with nonstick cooking spray.
2. Place the dates in a blender and pour in 1/2 cup boiling water to cover. Allow to sit to soften the dates for 15-20 minutes. Pour off half of the water, but keep it on the side, just in case you want to thin out the caramel, if necessary.
3. Add the maple syrup and vanilla extract to the dates and blend the mixture until smooth, scraping down sides with a rubber spatula occasionally.
4. Divide the popped popcorn between the 2 lined and sprayed baking sheets. Drop or drizzle spoonfuls of the date mixture over the popcorn, then toss well to coat kernels. Spread into an even layer on both sheets. Bake 45-50 minutes watching occasionally so that it doesn't burn. Sprinkle with salt and allow to cool as it will become crispier. Transfer to serving bowl and enjoy. Store in airtight container.