In a medium saucepan, bring to a boil the coconut oil, maple syrup, salt and paprika. Using a candy thermometer, boil without stirring until mixture reaches 250 degrees, about 10 to 12 minutes. Remove from heat and immediately stir in almonds.
Quickly pour mixture over popcorn, stirring vigorously and quickly. Spread mixture on an oiled baking sheet and let cool. Break into clumps and serve.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/chipotle-coconut-maple-caramel-corn-recipe/