Makes 12 to 14 cups
Place popped corn in a large bowl.
In a small saucepan over low heat, combine coconut oil and butter (or additional oil). Heat, stirring occasionally, until coconut oil and butter are melted. Remove from heat and stir in sugar, chili powder and salt. Sugar will not melt.
Pour mixture in a thin stream over popped corn, stirring constantly until kernels are evenly coated. Store in an airtight container.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.