Still eating microwave popcorn? STOP!!!! Microwave popcorn is filled with chemicals. The best popcorn is made from scratch and is SOOO much tastier than the nasty microwave stuff. (Adapted from Tropical Traditions recipe)
Serves: 4
  • 3 Tbsp. coconut oil
  • ½ cup popcorn
  • 3 Tbsp. butter
  • Salt
  1. In a large pan melt coconut oil over high heat. Add popcorn and cover pot with lid slightly ajar.
  2. In a small saucepan, melt butter. You want the butter to become light brown and have a nutty aroma. (Be careful not to scald it!)
  3. As soon as the popcorn is done popping, turn heat to lowest setting. Drizzle ⅓ of the butter over the popcorn. Sprinkle with salt and stir. Repeat two more times.
  4. Let the popcorn sit for 5-10 minutes on the lowest setting. (This is the hardest part for me because I usually start eating it out of the pan and can't seem to wait!) By letting it sit like this the moisture will be drawn out of the popcorn and it will be nice and crunchy.