Place unpopped popcorn kernels in a brown paper lunch sack and fold over twice to seal. Cook in the microwave either on the popcorn setting or for approximately 1 ½ - 2 minutes. When the popping slows to about 10 seconds between pops, it should be done.

In a small bowl, combine coconut oil, honey, sriracha and coconut extract. Stir to combine.

Dump popped popcorn into a large bowl and slowly drizzle oil and honey mixture over the popcorn while stirring. Stir and toss the popcorn to make sure it is evenly coated with the liquid mixture.