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Line a large baking sheet with parchment paper and set aside. Heat 1 tbsp coconut oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popped corn to a large mixing bowl, discarding any unpopped kernels.
Combine the remaining 2 tbsp coconut oil and the honey in a small saucepan over low heat, stirring until the honey is fully melted and the mixture is smooth, about 1–2 minutes. Remove from heat and stir in the vanilla extract and fine sea salt.
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