Product used - Rainbow Seaweed Salt
Serves 4
Ingredients
2 tbsp of coconut oil
½ cup of popcorn kernels
2 tbsp of Rainbow Seaweed salt
Optional: 1 tsp of Cayenne Pepper if you fancy some heat in your popcorn
Steps
- In a large stockpot, melt coconut oil over high heat.
- Once the oil has melted, add the kernels and stir them around in the oil to ensure each kernel is evenly coated.
- Once you see bubbles around the kernels, cover the pot and allow the kernels to pop, shaking occasionally to prevent burning.
- Once the kernels have popped (listen for the pops become slower until almost stopped) remove pot from heat and uncover.
- Sprinkle Alg seaweed salt and toss the popcorn around to ensure even coating and thoroughly combined.
- For a spicy twist sprinkle cayenne pepper onto the popcorn. Enjoy!