Can be sweetened with coconut sugar caramel. First preheat the oven at 110 ° C. To make the caramel after popcorn has popped heat up 100 ml of coconut oil, 1 cup coconut sugar and ½ cup honey in large pot until dissolved and thickens, once bubbles appear simmer for 4 min and DO NOT STIR. Remove from heat add ½ tsp salt, 1 tsp vanilla and ½ tsp baking powder and whisk until foam appears. Add popcorn and stir with wooden spoon until coated. Transfer to two lined baking trays and bake for 40 min tossing every 10 minutes to make sure popcorn is evenly coated. Remove from oven to cool and enjoy!! Popcorn stays fresh and crisp for up to 3 weeks!