1 bag, popped lightly salted popcorn
1 can coconut sweetened condensed milk
Flaked sea salt
Preheat the oven to 200 degrees F, and line a baking sheet with parchment paper.
Pop the popcorn, remove kernels and spread out evenly on the prepared baking sheet.
In a small saucepan combine the brown sugar, coconut oil, agave, salt and cream of tartar. Cook on medium high heat until the mixture comes to a foamy boil, then cook an additional 3 to 4 minutes, stirring frequently.
Remove from heat and stir in the vanilla and the baking soda. Pour the caramel over the popped popcorn and toss with a spatula to coat the popcorn.
Bake the popcorn for 45 minutes to an hour, stirring every 20 minutes or so. Let cool completely on the baking sheet and then break apart.
Store in an airtight container.