Parmesan & Sea Salt Popcorn

Heat a heavy-bottom pot with a lid over medium high heat. I use my Dutch oven, but any big pot will do. Add the coconut oil plus just 4 popcorn kernels into the pot.

Cover and cook for 4–6 minutes, or until all 4 of the kernels have popped—you’ll be able to hear them pop.

Remove the lid once the 4 kernels have popped and take out the popped popcorn. Doing this ensures the temperature is perfect when you add the rest of the kernels.

Add remaining kernels. Cover the pot and cook, shaking frequently for 2–5 minutes or until the popping dies down quite a bit.

Once you can only hear just a pop or so every second, remove the pot from heat and take off the lid. This will allow the popcorn to dry out a little after releasing the moisture.

Take 4 cups of the freshly popped popcorn and toss with the olive oil, finely chopped Italian parsley, grated Parmesan, and sea salt. Store in an airtight container.