n a deep pot with a lid, melt 4 Tablespoons coconut oil with 3 popcorn kernels on medium-high heat covered.

Wait until the 3 kernels have popped, then pour in remaining ½ cup popcorn kernels with ½ teaspoon salt. Cover and cook until popping slows to about 3 seconds between pops.

Remove from heat and pour on a large rimmed baking sheet covered with parchment paper. Set aside.

Preheat the oven to 250°F.

In a small saucepan melt ¼ cup plant-based butter over low heat. Once melted add 2 Tablespoons agave nectar and ½ cup brown sugar.

Bring to a boil and cook to thicken, about 5 ish minutes. Stir as needed.

Once thick, remove from heat and add ¼ teaspoon salt and ⅛ teaspoon baking soda. Stir until smooth.

Pour the caramel over the popped popcorn. Stir to coat the popcorn evenly with the caramel.

Bake 15 minutes, stir to coat the popcorn again, then bake an additional 15 minutes.

Remove from the oven and sprinkle with a touch more salt, stir and allow to cool completely before serving.