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Freshly popped coconut oil popcorn.

Homemade Coconut Oil Popcorn

For the best flavor, salt the kernels before popping.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 200 kcal
Author Elizabeth Barbone

Ingredients

  • 3 tablespoons refined coconut oil or other high-heat oil like canola oil ⁣ (1 ounce; 28 grams)
  • ½ cup popcorn kernels ⁣ (4 ½ ounces; 128 grams)
  • ½ teaspoon popcorn salt, optional ⁣
  • melted butter, optional⁣

Instructions

  1. Place the oil in a 3-quart pan. Heat over medium heat. ⁣
    Coconut oil in a large pot.

  2. Add a few popcorn kernels. When they sizzle or pop, the oil is ready. ⁣

    Three popped popcorn kernels and one un-popped kernel in hot coconut oil.

  3. Add the remaining popcorn kernels and salt. Stir to combine. Cover the pan. If possible, vent the pan a little. This helps to prevent soggy popcorn. Shake the pan every few seconds until the popcorn begins to pop. Then shake constantly as popcorn pops. As soon as the popping slows down to every few seconds, remove the pan from the heat. ⁣

    Popcorn kernels in a large pot. Three of the kernels have popped.
  4. Carefully remove the lid and pour the popcorn into a bowl. Drizzle with melted butter and enjoy. ⁣
    Freshly popped coconut oil popcorn.

Recipe Notes

Popcorn Salt is a very fine salt that clings perfectly to popcorn. If you can't find it, use table salt or pink salt.