Preheat oven to 325 and line a baking sheet with parchment or a silicone baking mat

Use an air popper to pop corn kernels into a large bowl. Choose a bowl big enough to fluff the popcorn in once it has popped.

While the kernels are popping measure the remaining ingredients, excluding salt, into a microwave safe dish. Microwave mixture on high for 1 minute, stir well after 30 seconds.

When mixture has been heated and corn has popped, drizzle ⅓ of the mixture over the popped corn. Mix by gently stirring and fluffing with a spatula or wooden spoon, use clean hands if that is easier. Add remaining mixture ⅓ at a time fluffing kernels to coat.

Once the kernels have been coated turn everything out on to the prepared baking sheet. Spread the kernels into an even layer and sprinkle with half of the salt.

Bake for 5 minutes. Remove popcorn from the oven. Fluff kernels gently to mix them up a little. Sprinkle with remaining salt and return to the oven for 5 more minutes.

Remove from the oven and gently fluff the popcorn as it cools to keep the pieces from sticking to each other.

Store cooled popcorn in an air tight container for 1 to 2 days.

Sugar and Spice Popcorn should keep for 1 -2 days - if it isn't all eaten within 15 minutes!