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Coconut Oil Popcorn


4 Servings

Total time: 10 Minutes


    • 1 tb. coconut oil
    • ½ cup popcorn kernels
    • 1 3-qt. covered saucepan
    • 1 tb. or more (to taste) of butter (optional)
    • Salt to taste


    1. Heat the oil in a 3-quart saucepan on medium high heat. Allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan.

    2. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover and remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

    3. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release. Once the popping slows to several seconds between pops, remove the pan from the heat and pour the popcorn immediately into a wide bowl. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Then drizzle the melted butter over the popcorn and toss to distribute. Salt to taste