Instructions

• Place a Whirley Pop popcorn popper or a large heavy-bottomed pot with a lid on the stove. Add 1/4 cup coconut oil and heat over medium-high until the oil shimmers and moves easily when you tilt the pan (about 1 minute).
• Add 1/2 cup popcorn kernels to the hot oil and stir or tilt the pan to coat the kernels with oil.
• When the oil begins to sizzle around the kernels or you see the first pops, sprinkle 1/4 cup granulated sugar evenly over the kernels. Immediately cover with the lid.
• With the lid on, hold the pot (use an oven mitt if needed) and shake or stir the pan every 10–15 seconds to keep the sugar from burning and to distribute heat. Continue until popping slows to about 2 seconds between pops (total popping time will be roughly 2 minutes).
• Remove the pan from the heat, keep the lid on for a few seconds to allow any final pops, then carefully pour the kettle corn into a large bowl.
• Sprinkle 1 teaspoon sea salt over the hot popcorn and gently toss to coat. Let cool briefly, then enjoy.
• Store any leftovers in an airtight container or Ziploc bag at room temperature for 2–3 days.