- 1/2 cup organic corn
- 2 tbsp coconut oil
- 1 tbsp butter
- sea salt
- Heat the coconut oil on high heat with two corn kernel in the pan. I use a 3-quart sauce pan. Keep the lid on.
- Once the kernels pop, pour in the rest of the kernels, put the lid back on. Enjoy the popping. It doesn't take long.
- Melt the butter and pour over popcorn. Season with salt to taste.
- Take back or throw away any and all vegetable oil you have in your possession -- it's the devil.