Ingredients
Scale
- 2 tablespoons coconut oil
- 1 tablespoon ghee
- 1/3 cup popcorn kernels
- Salt to season
- Chili powder (optional)
Instructions
- Place coconut oil and ghee in a large pot along with 3 kernels of corn, place on stovetop on medium heat.
- Wait patiently for the 3 kernels to pop, this let’s you know the oil is hot and ready.
- Dump remaining kernels into the oil, cover with a lid and move off of the heat for 90 seconds. (This is a really important step – it allows the oil to warm up the kernels to help them all pop evenly without burning).
- Move back to the heat and continue to cook until all the kernels have popped, gently slide the pan back and forth every 30-45 seconds to keep the kernels moving (You will hear the popping noise virtually stop – this is the best time to remove it from the heat).
- Remove the lid immediately so your popcorn does not go soggy. Lightly salt and serve up!
Notes
- Best option: I highly recommend the triple filtered coconut oil (I use the Trader Joe’s brand). It is tasteless which means your popcorn doesn’t taste like coconut oil!
- Alternative: If you do not have ghee you can substitute it for an additional tablespoon of coconut oil. The popcorn will taste slightly less buttery but still is great!
Nutrition
- Serving Size: 6