In a Dutch oven, over medium heat, add the Oil and Popcorn and cover.

When the popping starts alternate between shaking the pot and venting the lid slightly to let the steam escape.

When the popping slows to 1-2 pops every 3 seconds remove from the heat. Continue shaking the pot for a minute to ensure the popcorn doesn’t scorch on the bottom, remove the lid and set aside.

In a microwave safe bowl, melt the Semisweet chocolate in a microwave, 50% power in 45 second increments stirring between each increment until melted and smooth.

Stir in two teaspoons of Coconut oil and stir until well incorporated.

Put 2/3 of the Popcorn in a large bowl and drizzle with the chocolate.

Fold with a spatula to thoroughly coat the Popcorn.

Transfer to a gallon size resealable bag.

Add ¼ cup of the Powdered Sugar, seal the bag making sure there is lots of air still inside. Shake the Popcorn to coat.

Repeat with a second ¼ cup of Powdered Sugar for a second coat.

Repeat by melting the White Chocolate, 1 tsp. Coconut Oil and 5 drops of food coloring. Toss with 2-4 tablespoons of Powdered sugar in a separate bag.

Once the chocolate is set, combine in one bag, shake to combine and serve.