Preheat oven to 150 °C. Line two baking trays with silicon baking mat or parchment paper.
In a small saucepan, add in the coconut butter, maple syrup, coconut sugar and water over medium high heat. Stir frequently and allow bubbles to form. Once at a boil, add in the vanilla and salt and stir for 1 minute. Add in the baking soda and stir vigorously just until the colour starts to change.
Remove from the heat and quickly pour the caramel over the popped popcorn in a large bowl. Toss using a large spatula until popcorn is evenly coated with the caramel. Spread over the baking tray, making sure the popcorn pieces do not over lap and bake in the oven for 5-8