In a small bowl, stir together the sugar and spices.

Place a large stock pot over medium high heat. Pour in the oil, along with 3 kernels of popcorn. Cover with a lid. Once the 3 kernels have popped, turn off the heat, and carefully remove the popped corn with a spoon.

Pour in the rest of the kernels along with the sugar mixture, and turn on the heat again. Stir immediately with a wooden spoon. Cover.

Shake the popcorn vigorously, even before it starts to pop. Do this every couple seconds throughout. Once the popping starts to slow down, remove the pan from the heat. If you wait for all the kernels to pop, you will end up with a large contingent of burned pieces.

Pour the popcorn into a large mixing bow and sprinkle with salt. Toss and sprinkle again. Allow it to cool for a few minutes; that caramelized sugar can really burn fingers. Happy snacking!