Spicy Fall Popcorn20 mins
- 1/2 cup popcorn kernels
- 1/3 cup coconut oil
- sea salt
- chili flakes
On medium heat, warm a shallow saucepan. When a drop of water sizzles and evaporates, the pot is at optimal heat.
Add a 1/3 cup of coconut oil and let melt (if not already melted), then add a half cup of kernels, and firmly place the lid on the pan.
Lift and vigorously shake the pan so that the popcorn is thoroughly coated in oil, then place the pan back on burner. Shift the lid, so that it is slightly ajar (about a 2 cm gap).
Every four minutes, repeat the previous step, firmly fixing the lid before shaking, and leaving it ajar when you place the pan back on the burner.
Do this until the popcorn has fully popped and there are no more popping sounds.
Remove from heat, let cool, and sprinkle with additional coconut oil (if desired) and spices.