Add a thin layer of the oil to a stock pot and swirl around to coat the bottom. Discard any excess. Heat over medium-high heat. Add one kernel to the pot, when the kernel pops, the pot is hot enough to cook. Reduce the heat to medium, add the popcorn and cover. Let cook until popping stops. Remove the lid and set aside.

In a large non-stick skillet, add the sugar over medium heat, stirring frequently. When the sugar begins to melt, reduce the heat to low and continue stirring until it has melted and smooth. Add the butter and continue stirring until the butter has melted. Slowly stir in the half and half until smooth.

To the popcorn, toss in either the pork rinds, Cheeto puffs or seasoning, to taste. Slowly stir in the caramel sauce until the popcorn is all coated. Spread the popcorn evenly out on a wire rack, breaking apart any clumps, as needed. Let set about 20 minutes before serving.