Heat the coconut oil in a heavy pot over medium-high heat. Place three test kernels in the oil and cover the pot. Once they pop, add the remaining kernels and cover again.

Shake the pot gently and frequently. When the popping slows to about two seconds between pops, remove the pot from heat and pour the popcorn into a large bowl.

In a small saucepan, combine the honey, butter (if using), vanilla extract, and cinnamon. Melt over low heat while stirring constantly.

Drizzle the warm syrup over the popcorn and toss thoroughly to coat.

Spread the mix onto parchment paper and let it cool for about five minutes before serving.