Measure 3 tablespoons coconut oil and divide it: set aside 1 tablespoon for popping and reserve the remaining 2 tablespoons for the maple syrup coating.

Place the 1 tablespoon coconut oil in a deep pot with a tight-fitting lid and heat over medium-high until the oil is melted and hot.

Add 1/2 cup popcorn kernels to the pot, cover, and shake the pot back and forth every ~20 seconds so the kernels heat evenly.

After about 2 minutes the kernels should begin to pop. Continue shaking occasionally; when popping slows to about 2–3 seconds between pops, remove the pot from the heat.

Immediately pour the popped popcorn into a large bowl to stop cooking and leave any unpopped kernels in the pot.

In a small saucepan combine the reserved 2 tablespoons coconut oil, 1/4 cup maple syrup, and 1/2 teaspoon sea salt. Heat over medium and bring to a gentle boil, stirring occasionally.

Boil the syrup mixture for 2 minutes while watching carefully so it does not burn, then remove the pan from the heat.

Stir 1 tablespoon vanilla into the hot syrup mixture.

Drizzle the syrup evenly over the popcorn and toss with a large spoon or spatula until the popcorn is coated to your liking.

Spread the coated popcorn in a single layer on parchment paper and let cool about 30 minutes until the coating sets. Break into pieces and serve.