Heat oil in a large pot (that has a lid) over medium-high heat. Add a few kernels of corn to test for heat (Once they pop, your oil is hot enough to continue.)
Add popcorn, sugar & spice dipper, and sugar. Shake pan to coat kernels with oil and cover with lid. Once popcorn starts popping, start shaking the pan to prevent burning, continuing until popping slows down to less than one pop every three seconds.
Immediately transfer to a serving bowl and sprinkle with sriracha sea salt.
