1/2 Cup popcorn kernels
1/4 cup or more Coconut Oil
Fine ground salt
Spices, in order of greatest-to-least proportion used:
Paprika, smoked (go easy if using scant oil)
Coriander (just a dash)
For popping in pot:
Turn on the exhaust fan and open all the windows. This recipe makes smoke.
Heat a tablespoon of oil on med-high heat with 3 kernels. When kernels pop, add the rest. Keep the lid on, and using mitts pick up the pot and shake it vigorously to move the kernels around, every 6 seconds or so. Continue until all the kernels are popped. If the oil smokes a little that’s okay, but if it smokes a LOT then turn the heat down because you don’t want it to catch fire. When popcorn is done, transfer to a bowl and add the remaining oil and spices.
Popping in a popcorn machine:
Pop the popcorn according to the directions on the machine, then transfer to a large bowl and add the oil. If the popcorn is hot, the oil may melt by itself – else, heat it in a saucepan and drizzle over.
Season: salt liberally. If the salt doesn’t stick to the popcorn, add more oil. Add the seasonings one at a time, sprinkling and mixing thoroughly. Exact amounts aren’t important, so much as the overall flavor, so add and adjust to your liking.
Eat and enjoy!