Ingredients
Serves 8
1 cup unsweetened coconut flakes
3/4 teaspoon kosher salt, more to taste
4 tablespoons coconut oil
1/2 cup popcorn kernels
Pinch of cayenne
Directions
In
a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon
salt until the coconut is golden, about 3 to 4 minutes. Transfer to a
small bowl.
Add 2 tablespoons oil to the pot and stir in the popcorn and
cover pot. After a few minutes, the popcorn will begin to pop
vigorously. When the popping begins to slow and several seconds pass
between pops, pour the popcorn into a large bowl.
In a small skillet over medium heat, or in the microwave, melt the remaining 2 tablespoons coconut oil.
Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle
with coconut flakes and the melted coconut oil. Toss gently to combine.
Tips to ensure that it won't burn:
- Use a pot large enough so that all the popcorn kernels fit in a single layer. This helps them cook evenly without scorching.
- Use a heavy pot; this might be harder to shake but also helps keep the kernels from burning.
- Listen to the popping: If it’s been 4 seconds since you heard a pop, immediately transfer the popcorn into a bowl. Don't let it sit in the pot, where the residual heat could burn it.
Serving Size 1-2 cups per serving
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