Directions

1. 1

   Melt 2¼ Tbsp. of the coconut oil in a large Dutch oven or stockpot with a lid over medium-high heat.

2. 2

   Add the popcorn kernels, toss to coat in the oil, and cover the pot. After 2 to 3 minutes, the popcorn should start popping.

3. 3

   Once you count 8 to 10 seconds between pops, pull from the heat. Sprinkle with a small pinch of Fine Pink Himalayan Sea Salt and toss.

4. 4

   In a microwave-safe bowl, combine the remaining coconut oil, brown sugar, water, and Golden Milk Chai Latte Mix. Heat for 30 seconds in 10-second bursts, stirring between each, until smooth and pourable.

5. 5

   Drizzle the warm caramel over the popcorn and toss thoroughly so every kernel is glossed.

6. 6

   Lovely warm. For a crispier finish, spread on a parchment-lined sheet to cool. Serves 4 to 5.