Perfectly crunchy, no burnt bits, no un-popped kernels!
Important notes before you begin -
3 T coconut oil
2/3 C popping corn kernels (this is enough to make 2 different flavoured batches, or for multiple serves)
See bottom of recipe method for flavouring options
Place your heavy based pot over a medium heat, and add the coconut oil, wait until it has completely melted and then add just THREE kernels to the pot (these kernels are your temperature guide).
Pop the lid on, but tilted slightly so some air can get in to create some steam.
Once the 3 kernels have popped, remove the pot from the heat, add the remaining kernels and shake vigorously to ensure they are completely covered in oil, leave off the heat for 30 seconds before returning the pot to the stove with the lid placed back on in the same position.
Cook for around 5 minutes, or until the popping has slowed considerably, give the pot a shake throughout cooking.
If you are flavouring with two different options, divide your batch into two separate bowls and flavour
Flavouring options -
ORGANIC GRASSFED BUTTER + HIMALAYAN SALT:
I leave the popped corn in the cooking pot (with the heat turned off) for this batch, as the heat of the pot helps to melt the butter.
Make a well in your popcorn, and simply add 2 tablespoons of butter, making sure the butter melts on the base of the pot before stirring through through the popcorn, add a sprinkle of salt, stir through again and taste, adjusting if necessary.
RAW HONEY + CINNAMON:
Gently dust over 1 teaspoon of cinnamon, stirring the popcorn continuously so it is evenly covered in cinnamon.
Then place your teaspoon under hot water until warmed, pop the hot spoon into your honey and then drizzle over the popcorn while you continue to stir. Roughly using about 2 teaspoons of honey, or to your flavour preference.