Melt 2 tablespoons of the coconut oil in a large stockpot over medium/high heat.

Add the popcorn kernels and stir well to coat.

Cover the pot. Watch and listen until the corn stops popping, shaking the pot from time to time.

Remove the pot from the heat immediately.

Pour the melted butter over the popped corn and add the salt.

Cover the pot again and shake well to evenly distribute the butter and salt throughout the popcorn.

START HERE IF USING PRE-POPPED POPCORN

Add the white chocolate chips and 1 tablespoon coconut oil to a medium sized microwave safe bowl.

Microwave on medium power, checking and stirring frequently, until the chocolate is creamy and completely melted.

Pour the melted white chocolate over the popped corn and stir well to coat.

Pour the chocolate coated popcorn evenly onto a baking sheet that has been sprayed with baking spray.

Sprinkle the chocolate popcorn immediately with colored sugars.

Allow the popcorn to dry and then package the popcorn for gift giving or in a large zip-top bag.