Yields: 6-8 servings | Prep Time: 2 mins | Total Time: 6 mins

Ingredients

1/4 cup coconut oil

1/2 cup popcorn kernels

1/4 cup granulated sugar

Kosher salt

Instructions

  1. Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar. Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds. Continue to do this until the popcorn has almost reached the lid of the pot and the pops begin to slow (2-3 seconds between each pop).
  2. Remove the pan from the heat and give it one more good shake, the pour the kettle corn onto a large sheet tray. Sprinkle all over with salt.
  3. As the popcorn cools slightly, separate the kernels to keep them from cooling and clumping together.