This spicy sweet seasoned kettle corn is the perfect snack! Sweet, salty, and so tasty!
In a small bowl or cup, mix the salt, paprika, pepper, cumin, onion powder, garlic powder, chili powder, and celery salt. Set aside.
Place the coconut oil and three kernels in the bottom of a large, heavy bottomed pot that has a lid. Heat the oil over medium high heat (about 6 on an electric stove).
Once a test kernel pops, add the rest of the popcorn kernels and the sugar, and stir constantly for about 30 seconds.
Place the lid on the pot, and continue to pop, while shaking the pot constantly to avoid burning the sugar.
Once there are two seconds between pops, remove the pot from the heat. Pour the popcorn in a large serving bowl. Pour the spices on top and toss with two large spoons or spatulas.
Enjoy, but be sure to let it cool slightly, as the sugar gets quite hot!
I used sweet paprika, but you can use smoked paprika if you prefer.
If you'd like this spicier, you can add a little cayenne pepper.
I wouldn't try this with a different sweetener - cane sugar or white sugar is your best bet. Brown sugar will burn, and I have not tried any sugar substitutes.