1. In a Whirley Popcorn Popper or in a large pot with a lid, heat the coconut oil over medium-high heat. Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes. Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss. Add the toasted coconut chips and Toasted Coconut Almonds. Enjoy!

Note-the kettle corn will keep for 2-3 days. Store in an air-tight container or Ziploc bag. If you can't find coconut chips, you can use regular coconut. I buy toasted coconut chips at Whole Foods. If you use regular coconut and want to toast it, Preheat oven to 325°F. Spread coconut flakes on a large baking sheet. Place in oven and bake 5-10 minutes, stirring occasionally. Remove from oven when coconut is light golden brown around the edges.