Freshly popped popcorn gets tossed in a deep amber caramel built from brown sugar, maple syrup, and a splash of vanilla, then baked low and slow until every kernel is glossy and shatter-crisp. That slow oven bake is the real trick here — it dries the coating out so you get a satisfying crackle instead of a sticky mess, with a flavor that leans warm and toasty rather than one-note sweet. A sprinkle of flaky sea salt at the end plays against the caramel beautifully, cutting the richness with just the right amount of crunch. It breaks into big, snackable clusters that are perfect for movie night, holiday tins, or just picking at straight off the pan. This one's an easy favorite to keep on hand for a dairy free snack table.
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Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper and set aside.
Heat the coconut oil in a large pot with a lid over medium-high heat. Add the popcorn kernels, cover, 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 popcorn to the prepared baking sheet, spreading it into an even layer. Discard any unpopped kernels.
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