Use a popcorn machine or, put 1 tbsp oil in a medium to large pot over medium-high stove top. Add in the popcorn, let it start to sizzle, and then move the pot back and fourth rapidly for a little bit so the kernels are evenly cooked, and wait for them to pop.
Mix caramel ingredients together in a glass bowl or directly in saucepan over low heat.
All we want to do is melt the coconut oil and brown rice syrup for about 1 minute
Pour caramel on popcorn in a big bowl and mix well.
You can freeze for 1 minute or so until the caramel hardens.
Notes
This caramel hardens at 74 degrees Fahrenheit, store anywhere that is slightly cooler than 74. If you don't like the slight coconut taste, try using red palm oil.