Rosemary Black Pepper Popcorn

1. Heat coconut oil over medium high heat in a medium saucepan with a lid.
2. Heat the oil until it bubbles around a popcorn kernel dropped in.
3. Add the rest of the popcorn kernels into the hot oil. Toss around in the oil to coat and put the lid on.
4. Toss the kernels every minute or so until the popcorn is fully popped. It’s done when the pauses between the pops are longer than 10 seconds and only a few kernels remain in the pot. Remove from heat.
5. Combine the butter, rosemary, and pepper in a glass measuring cup.
6. Microwave for 20 seconds, stir, and microwave for 10 more seconds until the butter is melted.
7. Add half the popcorn into a large bowl.
8. Drizzle half of the butter mixture over the popcorn. Sprinkle a pinch of kosher salt over the popcorn. Use a spoon to toss together.
9. Add the remaining popcorn, drizzle with remaining butter, and sprinkle with more salt. Toss to combine.
10. Eat and enjoy!

Note: You can use vegetable oil in place of the coconut oil.