In a large pot, heat 1 tablespoon of oil over medium heat. Add the popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down (about 3-5 minutes). Once popped, remove from heat and transfer to a large bowl.

In a medium saucepan, combine the granulated sugar, unsalted butter, and heavy cream. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely. Allow it to boil for an additional 3-5 minutes until it turns a light golden color.

Remove the saucepan from heat and stir in vanilla extract and salt immediately. Be careful as the mixture will be hot.

Stir in the chopped pecans into the praline sauce ensuring they are fully coated.

Pour the praline sauce over the popped popcorn. Using a wooden spoon, gently fold the popcorn to ensure every piece is well coated with the praline mixture.

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and spread the praline popcorn mixture evenly across the sheet. Bake for 15 minutes, stirring halfway through the baking time to ensure even coating.

Remove the baking sheet from the oven and allow the popcorn to cool completely before breaking it into clusters. Serve and enjoy!