Mexican Spiced Hot Chocolate Popcorn

Heat 2 tablespoons coconut oil in a Dutch oven or heavy-bottomed stockpot over medium heat. Place a few popcorn kernels in the pot and cover. Heat until those kernels pop, then remove them from the pot and add the rest of the popcorn kernels.

Cover pot and remove from heat for about 30 seconds, then place back over burner and cook with the lid partially covering the pot but allowing some steam to vent for as long as kernels are popping. Remove pot from heat from heat and set aside.

In a small bowl combine sugar, 1 teaspoon cinnamon and salt. Drizzle remaining tablespoon of coconut oil over popcorn, tossing with a spatula to evenly distribute. Immediately sprinkle cinnamon sugar over popcorn and continue to toss so that it adheres to the coconut oil.

Spread popcorn onto a parchment-lined baking sheet in an even layer. Place chocolate in a microwave safe bowl and microwave in 30 second intervals, stirring occasionally, until completely melted. Stir in remaining ¼ teaspoon cinnamon and cayenne pepper. Drizzle chocolate over popcorn and chill in the refrigerator for about 20 minutes or until chocolate hardens.