Pop popcorn using an air popper, a Whirley Pop (THE BEST), or in a large pot with a lid (Shake often so it doesn't burn!). Use the 1 tbsp coconut oil if using either of the second two options. 

Spread popcorn out on a large baking sheet lined with parchment paper to cool. It is very important the popcorn has time to cool before adding the caramel. 

In a small saucepan, bring apple cider to a boil. Lower the heat slightly, but continue to boil, stirring occasionally, until about half the size. About 15 minutes. Set aside in a small bowl.  

Preheat oven to 275 degrees.

In a medium saucepan combine coconut oil, brown sugar, maple syrup, cinnamon, and salt. Cook until combined, then add in apple cider "syrup." 

Bring mixture to a boil and stir often for five minutes. Remove from heat and add vanilla and baking soda, stirring as the baking soda reacts. Wait two minutes after pulling the caramel from the heat before pouring over popcorn. 

Either on the baking sheet or in a large bowl, pour the caramel over the popcorn and coat evenly. On the parchment-lined baking sheet, bake for 35 minutes.

Let cool and break apart larger pieces if desired. Store in an air-tight container for up to one week.