3 tablespoons coconut oil or extra virgin olive oil
- 1/2 cup high quality popcorn kernels
- 3 tablespoon melted butter or more to taste, optional
Johnny’s Popcorn Salt
In a large (8-12 quart) heavy-bottomed stockpot, add the oil and three popcorn kernels, heating over high heat. Cover the pan. Once these test kernels pop, the oil is hot enough to add the rest of the kernels. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it in the microwave.
Once the test kernels pop, immediately add the rest, and cover the pot. Remove the pot from heat and swirl the oil around the kernels for 20 seconds. Place pot back on the heat.
- When kernels are about halfway done popping, crack the lid to allow steam to escape. Once the kernels have stopped popping, pour the popcorn into serving bowls.
- Evenly pour the butter across the popcorn and toss to coat. Then add Johnny’s Popcorn Salt to taste and toss again. Serve fresh while hot.