This is some pretty amazing stuff right here.

I make a lot of popcorn … I MAY have mentioned once or twice my Garlic Infused Parmesan Popcorn … but sometimes it’s nice to enjoy just the butter and the salt of traditional movie theatre popcorn – but without all the gross chemicals and additives.

This recipe was my solution to that.

And it’s AMAZING.

Now, part of that is because of the virgin coconut oil.  If you don’t use virgin, then you won’t get the coconut taste.  Maybe that’s what you want.  But it’s not what I wanted.

The subtle tropical flavor suits the puffed kernels so perfectly.

And the Himalayan salt tastes pretty amazing all on its own anyway.

Plus, I buy my popcorn kernels in bulk at my local health food store.  I like this popcorn for two reasons:  it’s organic and it pops light and fluffy every time.

Oh – and yet another benefit:  the combination of the popcorn and the virgin coconut oil will make your kitchen smell incredible.

Seriously.

Okay, to make the popcorn, start with a large pan with deep sides, or a pot.

Melt the coconut oil over medium heat, then toss in 3 kernels of popcorn.  Cover.  When you hear the 3 kernels pop, add in the rest.

When you add in the rest of the popcorn, quickly shake a pinch of salt over them, then cover.

Shake the pan now and then to make sure all the kernels cook evenly.  Even tilt it from side to side.  Just hold the cover on while shaking.

Once the popcorn is done, put it into a “giant” paper lunch bag (mine are approx. 11 x 6 x 4 inches and I found them at Walmart).  Or, use a small paper grocery bag.  You could try using a regular paper lunch bag, but that won’t allow the popcorn as much movement when shaking.

Drizzle the melted butter over it and add a few more pinches of Himalayan salt.

Fold over the top of the bag and shake vigorously until you’re quite certain that all of the popcorn is covered with the toppings.

Some of the melted butter will start to soak through the bag.  That’s okay.

And remember, you can always add more salt if there’s not enough for your taste, but you can NOT take it away.  Better to add too little than too much.  Himalayan salt is really strong and you don’t need a lot of it.

Then pour it into a bowl and enjoy!

It’s hard to beat fresh, incredible food that takes only a few minutes.  And the taste … *drools*

Perfectly Popped Popcorn {with coconut oil}

Ingredients:

1/4 cup virgin or extra virgin coconut oil
1/3 cup organic popcorn kernels
2 Tbsp butter, melted
Himalayan salt, to taste

Melt the coconut oil over medium heat in a large pan with high sides.

Once melted, add 3 popcorn kernels and cover. When the 3 kernels pop, add the rest of the kernels, spreading evenly over the bottom of the pan. Quickly sprinkle a pinch of salt over the kernels and cover.

While continuing to cook over medium heat, occasionally shake the pan (making sure the cover is secure). It should take only a few minutes for all the kernels to pop.

When the popping has slowed and there are a few seconds between popping sounds, remove the pan from the heat and carefully shake it once more to make sure there are no more unpopped kernels floating around inside.

Transfer the popped popcorn to a large paper lunch bag (or a small paper grocery bag). Drizzle the melted butter over it and then shake a few more pinches of salt into the bag. Fold over the top of the bag and shake vigorously to cover all of the popcorn with the toppings.

Pour into a bowl and enjoy!

[Note: the virgin coconut oil is what gives this recipe its unique taste, but you can still use regular coconut oil if you prefer.]

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Click here to print the free PDF version of the recipe:  Perfectly Popped Popcorn with coconut oil

Enjoy!