Heat the olive oil or ghee in a small saucepan over medium-low heat until just heated through, about 1 minute. Stir in the spices and remove from heat.
Spiced oil can be made up to 1 day ahead of time.
Add a few popcorn kernels and the canola of coconut oil to a large (at least 4 quart) heavy bottomed pot and heat over medium-high heat.
Once the kernels have popped, add the remaining half cup of kernels, cover, and shake the pan over the heat constantly until there is a few second pause between popping and almost all the kernels have popped, about 2 to 3 minutes.
Transfer popcorn to a large bowl big enough to mix the popcorn. Mix the spiced oil well then drizzle half of it over half of the popcorn. Add additional popcorn and drizzle with remaining oil. Using your hands, mix through until the popcorn is evenly coated. Then sprinkle over sugar and salt and mix. Taste, adding more salt or sugar as desired and serve.