Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut oil
  • 2/3 cup popcorn
 kernels (divided)
  • 1-2 tsp olive oil
  • 1/3 cup finely chopped italian parsley
  • 2 tbsp grated parmesan cheese
  • 1/2 tsp sea salt

Instruction

  • Heat a heavy-bottom pot with a lid over medium high heat. I use my Dutch oven, but any big pot will do.
  • Add the coconut oil plus just 4 popcorn kernels into the pot.
  • Cover and cook for 4-6 minutes, or until all 4 of the kernels have popped - you’ll be able to hear them pop.
  • Remove the lid once the 4 kernels have popped and take out the popped popcorn. Doing this ensures the temperature is perfect when you add the rest of the kernels.
  • Add the remaining kernels.
  • Cover the pot and cook, shaking frequently, for 2-5 minutes or until the popping dies down quite a bit.
  • Once you can only hear just a pop or so every second, remove the pot from heat and take off the lid. This will allow the popcorn to dry out a little from releasing the moisture.
  • Take 4 cups of the freshly popped popcorn and toss with the olive oil, finely chopped italian parsley, grated parmesan, and 1/2 tsp. sea salt.
  • Store in an airtight container.