Ingredients
Method
- Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until melted and hot.
- Add 3 popcorn kernels to test the oil temperature. When they pop, the oil is ready.
- Remove the test kernels and add the remaining 1/2 cup of popcorn kernels. Cover the pot with a tight-fitting lid.
- Shake the pot occasionally to prevent burning. Listen for popping to slow down to about 2-3 seconds between pops.
- Remove from heat and let sit covered for 30 seconds to allow any remaining kernels to pop.
- In a small bowl, mix together smoked paprika, kosher salt, garlic powder, and cayenne if using.
- Remove lid carefully (steam will escape) and immediately sprinkle the spice mixture over the hot popcorn.
- Toss thoroughly with a large spoon or by shaking the pot to coat all kernels evenly.
- Taste and adjust seasoning as needed. Serve immediately while warm and crispy.
Notes
Store leftover popcorn in an airtight container for up to 3 days, though it's best eaten fresh. For extra flavor, try adding a squeeze of fresh lemon juice along with the spices. You can double the recipe easily using a larger pot. Make sure your coconut oil is at the right temperature to avoid burning.