1. Gather all other materials and ingredients.
2. Put on the apron to prevent oil splatters on clothing. (trust me)
3. Measure out popcorn kernels, sugar, and 1/2 tsp salt into a small bowl or cup.
4. Measure out Sriracha and set aside.

If using a stove-top pot

1. Measure out coconut oil and heat in the pot over medium-high heat along with 3 “tester” kernels. Cover with a lid.
2. Put on oven mitts. When tester kernels have popped, remove lid, dump in the sugar, un-popped kernels, and salt from the bowl and give it a quick stir. Cover with lid.
3. Using thumbs to secure the lid, occasionally swirl pot over heat to keep sugar from burning.
4. As popcorn begins popping, quickly add Sriracha then pick the pot up and give it a quick shake every few seconds until popping begins to slow. About 3-4 minutes.
5. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly into a large bowl. (A partner to remove and hold the lid helps a lot for this step.)
6. Add remaining 1/4 tsp salt over the top.

If using a Whirley Pop

1. Add the coconut oil, sugar, unpopped kernels, and salt to the whirley pop.
2. Put on oven mitts.
3. Heat over medium high heat while cranking the handle slowly until popcorn starts to sizzle and pop.
4. Once popping has begun, carefully add in Sriracha and continue to crank as the popcorn pops.
5. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly into a large bowl.
6. Add remaining 1/4 tsp salt over the top.
7. Serve immediately.
8. Makes 6 cups (but that’s probably just 1 serving.)