Pop popcorn, Drizzle 1/8 cup butter over popcorn, sprinkle with sea salt and toss to mix, set aside
In a small saucepan with a candy thermometer combine Water, Coconut Sugar & Vanilla
Cook over medium heat do not stir, swirl pan gently or use a pastry brush dipped in water to wipe the coconut sugar crystals down. When it reaches "Soft Ball" state (240F) remove from heat and gently wisk in: 1T Butter, Baking Powder & Sea Salt (more or less to taste)
Drizzle carmel over pre-buttered popcorn, toss to evenly distribute. All your popcorn won't be completely coated - remember you don't want to over do it, this is still part of a healthy diet, right?!
Spread the carmel coated popcorn on a parchment paper lined cookie sheet, bake at 350 for 5 minutes.