Over medium heat, melt the coconut oil into a deep frying pan.

Place the uncooked popcorn kernels into the bottom of the frying pan.

Sprinkle the popcorn kernels with the monk fruit in the raw and the granulated sugar. You want to do this before the kernels start to pop. I pre-measured out mine into small containers.

Cover the pan and grab it and lift above the heat of the burner. You want to shake the pan until the kernels start to pop.

Allow the kernels to pop for about 3-4 minutes before completely removing from heat. Set the pan aside to cool before removing the lid.

Once the final popping has stopped you can remove the lid and pour the popcorn into a bowl (I used a strainer to get rid of an uncooked kernels).

Line a cookie sheet with parchment paper and evenly spread out the kettle corn over the top.

Melt the purple candy melts in a small bowl. Melt in 30 second increments in the microwave, remove and stir, and continue all the chocolate is melted.

Drizzle the chocolate over the top of the kettle corn.

Repeat steps 8 and 9 with the remaining colored candy melts.

Allow the chocolate to harden for about 30 minutes.

Break up the chocolate kettle corn and place into a cute Halloween bucket for snacking or giving.