Add all ingredients for the caramel to a small pot and stir with a wooden spoon over low heat until it starts to bubble. Let simmer for 10 minutes, stirring occasionally.
Meanwhile, place the coconut oil in a large pot with 3 or 4 corn kernels. Place the lid on the pot and turn the heat onto high. As soon as the kernels in the pot have popped, add the remaining kernels. Turn the heat off once you can count to 3 between pops.
Drizzle the hot caramel sauce as evenly as possible over the popcorn, then return the lid to the pot and shake it like a Polaroid picture. No, shake it quite a bit harder than that actually.
If the caramel is still not evenly distributed you can use a spoon to get in there and mix it around until each piece has a nice coating.
Enjoy immediately ;)