INSTRUCTIONS
1. Place large pot on stove with coconut oil and heat to medium-high:
2. Drop several popcorn kernels into the pan while it heats:
3. When all of the kernels pop, pour in the rest of the popcorn and add salt (adding the salt at this point ensures that at the end you have complete coverage on popcorn. Additional salt can be added to taste at the end).
4. Once the popcorn is popping at one-second intervals, take pot off heat and let sit for a minute or two.
5. Serve while hot as is, with butter, or for a truly decadent treat, pour hot caramel sauce over the popcorn. Enjoy!
❤ Try our USDA certified organic Yellow Popcorn ❤
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Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.
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Chickpeas, sun-dried tomatoes, and olives come together in this quick, Mediterranean-inspired vegan dish packed with bold flavors and wholesome ingredients. Ready in under 30 minutes, it’s a perfect meal for busy days or cozy dinners.
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Valerie
April 20, 2017
Excited to try this! Very cool to make with coconut oil!