Ingredients
- 2/3 cup popcorn kernels
- 1/4 cup coconut oil
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon flaky sea salt Maldon salt preferred
Instructions
- Put 1/4 cup of coconut oil and 3 popcorn kernels in a Dutch oven or big pot.
- Cover the pot and warm on medium-high until all 3 kernels pop.
- Take the 3 popped kernels out of the pot, and then remove the pot from the heat. Add the rest of the popcorn kernels to the pot, cover it, and wait for 30 seconds until the popcorn starts to pop.
- Put the pot back on the heat and shake it occasionally while the popcorn pops.
- While the popcorn is popping, melt 2 tablespoons of butter and mix in 1 tablespoon of honey.
- When the popping slows down considerably - this usually takes about 2 to 5 minutes - take off the lid to let the steam escape, as this will keep the popcorn crispy.
- Once the popcorn is done, pour the butter-honey mixture over it and sprinkle with 1 teaspoon of flaky sea salt. Toss everything together until the popcorn is well coated.
