In your large pot, add the coconut oil and place it over medium heat. Allow the oil to melt completely.
Once the oil is melted and hot, add the popcorn kernels to the pot. Give it a good stir to coat the kernels in oil.
Cover the pot with a lid, but leave it slightly ajar to allow steam to escape. Wait for the kernels to start popping. This should take a few minutes.
Once the popping starts, gently shake the pot back and forth to ensure even popping and prevent burning. Continue shaking until the popping slows down to about 2 seconds between pops.
Once the popping has slowed, remove the pot from heat. Carefully take off the lid, as steam will escape.
Immediately sprinkle the granulated sugar and coarse sea salt over the warm popcorn and stir with a wooden spoon to coat evenly.
Transfer the popcorn to a large mixing bowl. Add the toasted coconut chips and Blue Diamond Toasted Coconut Almonds to the bowl, and gently toss everything together until well combined.
Allow the kettle corn to cool for a few minutes before serving. Enjoy this delightful snack as is, or package it up for later!
