Instructions

1. Heat the coconut oil in a medium-sized pan which has a tight-fitting lid, over medium heat.
2. Add 2-3 popcorn kernels.
3. When the popcorn kernels start to pop, take the pan off the heat.
4. Add the remaining popcorn kernels.
5. Place a tight-fitting lid on the pan and return to the stove over medium heat.
6. After a few minutes, the kernels will start to pop rapidly.
7. Give the pan a shake from side-to-side a few times so that the unpopped kernels can settle on the bottom of the pan.
8. If your pan starts to overflow with popcorn, simply remove the popcorn at the top of the pan to a large serving bowl. Then replace the lid and continue cooking until all of the kernels have popped.
9. Once the popping has reduced to about one per second, you can take the pan off the heat.
10. Sometimes, some of the kernels will simply not pop, so you can discard these.
11. Season with fine salt to taste and toss well.
12. Serve immediately, but the popcorn keeps well for a few hours.