Churro Popcorn

1 Tbsp vegetable oil
1/2 Cup popcorn kernels
4 Tbsp butter
1 Cup (8 oz) vanilla almond bark
1/4 Cup powdered sugar
1/4 Cup granulated sugar
2 1/2 Tbsp Cinnamon, Sri Lankan (Ceylon)
1 tsp Allspice, Ground
1 tsp Smoked Sea Salt

In a small bowl, combine both sugars, cinnamon, allspice, and salt.

In a 2-qt saucepan, heat the oil over medium-high. Once hot, add the popcorn kernels, cover the pan with its lid, and gently shake until all the popcorn kernels have popped. Remove pan from heat and pour into a large bowl.

In a small saucepan, add the butter and vanilla almond bark, and warm over low heat until ingredients are completely melted, stirring frequently to combine. Pour the melted mixture over the popcorn, gently tossing with a spatula so that the popcorn is thoroughly coated with the almond bark. Be careful not to break the individual popcorn kernels. Sprinkle the coated popcorn with the spiced sugar mixture and continue to gently toss the popcorn so that all of it is seasoned.

Serve immediately, or store cooled, coated popcorn in a sealed, airtight container, for up to three days.