Ingredients10 m servings 213
- Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.
Per Serving: 213 calories; 15.2 18.5 3 0 161 Full nutrition
ReviewsRead all reviews 20
This is a wonderfully tasty recipe. I have been doing something similar for a couple years now. I air pop the popcorn and then pour melted coconut oil with a little Himalayan salt over it and ...
DELICIOUS! We all loved it...a keeper, for sure~YUM, YUM, YUM!!!!!!!!! Thanks for sharing. :)
Very good! I've been doing this for a while. I also transfer the cooked popcorn in two batches to a big plastic bowl with a cover. Over each batch I drizzle a small amount of additional coconut ...
Thank You!!!!! This is the best cooking tip for popcorn! Who knew 30 seconds would make all the difference! Works with any oil. I used induction 400 F with Canola Oil. Your family secret should ...
This is the best popcorn I've ever had and I am a huge popcorn fan. I took a reviewer's advice and drizzled a little extra coconut oil on top. It's amazing how something so simple can be so deli...
I put the popcorn and oil in a big glass bowl with a plastic lid that has a vent and cook it in the microwave. So easy, tasty, and fun to watch.
This worked great! I normally vegatable oil, and this came out just the same.
Love this!! I wanted a "white cheddar" taste so I decided to add 1tbsp of grated parmeasan cheese and two pinches of garlic powder along with three turns of pink himalayan sea salt to the whole...