In a large pot with a lid, heat the coconut oil over medium heat with 2-3 of the popcorn kernels. Once a kernel pops, add the remaining kernels and quickly cover. Cook, shaking the pot often, until you hear a lag between the popping of about 3 seconds. Remove from heat and allow to rest with the lid on until you no longer hear popping.
In a small saucepan, combine the honey and sugar over medium heat. Once bubbling, reduce heat to a medium low and simmer for 2-3 minutes. Remove from heat and whisk in the peanut butter, vanilla, and salt until smooth.
Pour the mixture over the popcorn and quickly, but lightly, toss until evenly coated. Spread the popcorn into a single layer on a large piece of parchment and allow to cool.
Roughly chop the larger pieces of candy and chocolate and toss with the cooled popcorn. Store in an airtight container at room temperature for up to a couple of days.