1. Place a dollop of coconut oil into a pan and melt fully on medium heat. Oil should cover bottom of pan completely. 
2. Fill the bottom of the pan with a single layer of popcorn kernels, stir to coat kernels in coconut oil. 
3. Listen for popping in the pan. Let it really get going, then remove from heat when popping slows down. Let pan remain covered for a few minutes until popping fully stops. 
4. Remove cover and add salt to taste, then drizzle with sriracha to taste. Stir to combine. 

NOTE: A few things are likely unavoidable in this recipe. 

1. Some of your popcorn may be crisp and maybe even a little bit burnt. You will get better at avoiding this over time, but personally I love a little crisp on a kernel here and there. 

2. You may get a few soggy kernels from where a large dollop of sriracha hit your popcorn. I recommend you take that soggy kernel and tell it you love it just the same as the other kernels. Because you do!