Ingredients:

  • 1/2 cup high-quality popcorn kernels
  • 3 tbsp refined coconut oil
  • 1/2 tsp extra-fine sea salt
  • 1 tbsp virgin coconut oil, melted
  • 1 tsp nutritional yeast

Instructions:

  1. Place a 6-quart heavy-bottomed pot over medium-high heat. Add 3 tablespoons of refined coconut oil and exactly three popcorn kernels. Once these kernels pop, the oil has reached the target temperature of 350°F-370°F.
  2. Pour in the remaining kernels and the fine sea salt. Cover with a lid, leaving it slightly ajar to allow steam to escape. As popping begins, shake the pot horizontally every 10 seconds to prevent scorching and allow unpopped kernels to drop to the bottom.
  3. When the popping slows to approximately 2 seconds between pops, immediately remove the pot from the heat. Transfer the popcorn into a large stainless steel bowl to stop the cooking process.
  4. Drizzle with 1 tablespoon of melted virgin coconut oil and sprinkle with nutritional yeast. Toss aggressively to ensure even distribution.