Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoons coconut oil
  • ¼ cup popcorn kernels (organic, non-GMO, preferably)
  • sea salt (to taste)
  • seasoned salt (to taste)
  • lemon pepper (to taste)

Instruction

  • Add the coconut oil and kernels to a heavy bottom pan (I used a 5 quart pan) and cover.
  • When first kernel pops, shake the pot to coat the kernels with the oil.
  • Let the cooking continue until the popping slows down to a few seconds between each pop.
  • Be mindful that even after you remove the pan from the heat, sometimes a rogue kernel still pops. Watch your eyes.
  • Pour in a large bowl and immediately season.