1. Gather all other materials and ingredients.
2. Mix spices together in a small bowl and set aside.
3. Line a large cookie sheet with parchment paper and place near the stove.
4. Put on the apron to prevent oil splatters on clothing. (trust me)
5. Measure out popcorn kernels, sugar, and 3/4 tsp salt into a small bowl or cup.

If using a stovetop pot

1. Measure out coconut oil and heat in the pot over medium-high heat along with 3 tester kernels. Cover with a lid.
2. Put on oven mitts. When tester kernels have popped, remove lid, dump in the sugar, unpopped kernels, and salt from the bowl and give it a quick stir. Cover with lid.
3. Using thumbs to secure the lid, occasionally swirl pot over heat to keep sugar from burning.
4. As popcorn begins popping, pick the pot up and give it a quick shake every few seconds until popping begins to slow. About 3-4 minutes.
5. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly onto the waiting parchment lined cookie sheet. (A partner to remove and hold the lid helps a lot for this step)
6. Shake spice mixture over the top of the warm kettle corn and stir to distribute evenly.

If using a Whirley Pop

1. Add the coconut oil, sugar, unpopped kernels, and salt to the whirley pop.
2. Put on oven mitts.
3. Heat over medium high heat while cranking the handle slowly.
4. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly onto the waiting parchment lined cookie sheet.
5. Shake spice mixture over the top of the warm kettle corn and stir to distribute evenly.
6. Serve immediately.
7. Makes 6 cups (but that’s probably just 1 serving.)