Makes about 6 cups
½ teaspoon coconut oil
4 tablespoons popcorn kernels
½ teaspoon sea salt
3 tablespoons good quality honey (or sub agave nectar to make vegan)
Add the coconut oil to a 4-quart heavy pot and let it heat over medium heat for about 30 seconds.
Add the popcorn kernels and salt, and stir so that they are coated with the oil. Shake the pot or spread them with a spoon into an even layer at the bottom of the pot.
Cover the pot and leave a small space at the edge for steam to escape. As soon as the first kernel pops, gently and continuously move the pot over the heat until the popping stops.
Drizzle honey over the popcorn and stir to coat evenly.
Store in an airtight container for up to 2 days.
Note: If you struggle with the stovetop method or want to use the microwave you can do steps 1-3 in the microwave using a large paper bag or using a microwave safe bowl with a plate over it, heating in 30 second intervals and emptying the popped popcorn after each interval.
Serving Size: 1/3 of the recipe or about 2 cups popped popcorn
Fat: 2.2 g
Carbohydrates: 30.2 g
Fiber: 2.7 g
Sugar: 17.2 g
Protein: 1.8 g