In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add the popcorn kernels and cover the pot with a lid. Shake the pot occasionally to ensure even popping. Once the popping slows down, remove it from the heat and transfer the popcorn to a large bowl.
In the same pot, add the remaining 1 tablespoon of coconut oil, maple syrup, sea salt, and vanilla. Stir the mixture over medium heat until it comes to a gentle boil. Allow it to bubble for about 3-4 minutes without stirring, until it thickens slightly.
Pour the caramel sauce over the popped popcorn. Use a mixing spoon to gently fold the popcorn and coat it evenly with the caramel. Be careful not to crush the popcorn.
Preheat your oven to 300°F (150°C). Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper. Bake for 10 minutes, stirring halfway through to ensure even crunchiness.
Remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cooled, break it apart and enjoy your Healthy Caramel Popcorn!
