Split vanilla bean lengthwise.

Combine sugar and cinnamon in a small bowl.

Set vanilla bean and cinnamon sugar aside.

Melt butter over low heat.

Heat coconut oil in a large pot over medium-high heat for about a minute.

Add one kernel of popcorn to the oil.

Wait for the kernel to pop; this indicates the oil is ready.

Pour in the remaining popcorn and the split vanilla bean into the pot.

Cover the pot with a lid.

Shake the pot gently to prevent burning.

Continue shaking vigorously until the popping subsides.

Remove the pot from the heat.

Pour the popped popcorn into a large bowl.

Remove the vanilla bean from the popcorn.

In a separate bowl, combine melted butter and cinnamon sugar.

Pour the butter mixture over the popcorn.

Sprinkle popcorn salt to taste.

Stir the popcorn until evenly coated.