by amelinda
View
my 6 recipes »
Photo by amelinda
amelinda's Notes:
Expand1/4 cup coconut oil, solid Ask a question about this ingredient
1/2 cup corn kernels Ask a question about this ingredient
1/4 cup raw sugar Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
toasted coconut flakes, optional Ask a question about this ingredient
Heat the coconut oil in a large pot over medium heat until melted. Drop in a few kernels and wait for them all to pop.
Ask a question about this stepAdd the rest of the kernels and shake to coat. Sprinkle sugar evenly on top of kernels, but do not stir or shake afterward (the sugar will burn on the bottom of the pan).
Ask a question about this stepLet the kernels pop. When the popping slows to a rate of one every few seconds, you're probably done. Be wary of leaving them on too long, as they will burn.
Ask a question about this stepTransfer popcorn to a large bowl for serving and toss with sea salt and toasted coconut, if desired. Enjoy!
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
