Preheat oven to 300 degrees F. Line large baking sheet with parchment paper and grease with cooking spray.

Place popcorn in large bowl.

In medium saucepan, melt butter and coconut sugar until sugar is fully melted and mixture turns golden-brown. Stir in pumpkin pie spice, vanilla and salt.

Pour butter mixture over popcorn in bowl and toss to fully coat popcorn in caramel.

Spread popcorn into even layer on prepared baking sheet and bake for 10 to 15 minutes, until shiny. Stir popcorn halfway through.

Remove from oven and let the popcorn cool to room temperature. It will become crisp as it cools.

Serve or store in airtight container for up to one week.