In a small saucepan melt the coconut oil together with the maple syrup (or other liquid natural sweetener) and sea salt.
Bring the mixture to a boil on medium heat, then turn down to a simmer for 2 minutes.
Take the saucepan off the heat and stir in the vanilla extract.
Place the popped corn in a very large bowl and drizzle the caramel mixture over in several additions. Be sure to toss well in between each addition.
Spread the caramel coated popcorn on 2 baking sheets in a single layer and let it set before serving