Pop your popcorn with whatever method you choose. You can use low fat microwave popcorn or air popped popcorn. Place half of the popcorn in a large bowl.

In a saucepan heat honey, brown sugar and coconut oil on medium until all of it is melted and sugar is dissolved. 

Add baking soda, vanilla and peanut butter and stir for 30 seconds or until mixture is warm. Stir in bacon pieces. 

Turn off heat and pour half of the caramel sauce on popcorn in pan. Add the rest of the popcorn and peanut butter caramel sauce and fold popcorn over until it is mostly coated with sauce.

If you choose to do the chocolate drizzle: Place the chocolate chips and coconut oil in a microwave safe dish for 20-30 seconds, stirring until chips are all melted. 

Drizzle melted chocolate all over caramel corn and allow to harden for 20 minutes. You can place the popcorn in the refrigerator for a few minutes to help harden the chocolate a bit. 

Popcorn is good for 3-4 days stored at room temperature in a container or plastic bag. Serves 8. About 1 cup per serving.