Spiced Chai Latte Popcorn with Ginger and Cinnamon

In a large pot with a lid, heat coconut oil over medium heat. Add 3-4 popcorn kernels to the pot. Once those kernels pop, remove them and add the remaining popcorn kernels in an even layer.

Cover the pot and remove from heat for 30 seconds. This helps to ensure that all the kernels will pop evenly.

Return the pot to medium heat. Once the kernels start popping rapidly, gently shake the pot occasionally to prevent burning. Reduce heat if needed.

When the popping slows down to once every few seconds, remove the pot from heat. Pour the popped popcorn into a large bowl and discard any unpopped kernels.

In a small saucepan, combine brown sugar, maple syrup, and melted butter over medium heat. Bring to a simmer, stirring constantly until the sugar is dissolved. This should take about 2-3 minutes.

Remove the saucepan from heat and stir in cinnamon, ginger, cardamom, cloves, black pepper, salt, and cayenne pepper (if using).

Pour the spice mixture evenly over the popcorn in the large bowl. Gently toss to coat the popcorn evenly.

Preheat oven to 300°F (150°C). Spread the spiced popcorn in a single layer on a baking sheet lined with parchment paper.

Bake for 10-15 minutes, stirring halfway through, to allow the coating to set. Watch carefully to prevent burning.

Remove from the oven and let cool completely before serving. Break up any large clumps.