In a small mixing bowl, blend together your coconut sugar and pumpkin pie spice so you have it pre-measured and ready to pour. Set aside.
How To Make It
Using a sturdy pot with a lid, melt the coconut oil and then add the popcorn kernels. Cover with lid. Turn the heat to somewhere between medium heat and medium-high heat. Never cook this with your stove on full blast. The popcorn will burn too easily and the oil will smoke a lot.
Make sure you have some pot holders handy if you need them. Occasionally shake the pot over the flame to avoid burning.
When the popcorn is popped, keep the lid on, but remove the pot from the heat.
Remove lid and quickly stir in the coconut sugar, stirring with a wooden spoon is best. Stir until the popcorn is well coated. There will still be some white spots on the corn. It should look roughly like the photo above.
Once mixed, immediately transfer to a cool, large bowl so the sugar doesn’t burn. A stainless steel bowl is best, if you have one.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.