• Melt 1 tablespoon of the EVCO in a large stockpot on medium heat for about 1 minute with 3-4 popcorn kernels and cover the pot with a tight-fitting lid. Shake the pot back and forth wearing oven mitts every few seconds until all the initial kernels pop. Remove the initial popped popcorn and add the remaining un-popped popcorn kernels. Cover and shake periodically until all of the kernels have popped and popping has slowed to one or two pops every few seconds. Note- for an even lighter option you can air-pop the popcorn.
• Remove the pot from the heat. Add the remaining EVCO, sea salt and any other toppings of choice. Cover and shake well until popcorn is well mixed.

Other Variations:

Olive Oil & Garlic:

• 2 Tbsp. extra virgin olive oil (EVOO) & 1 tsp.+ minced garlic

Plant Powered Cheese:

• 2 Tbsp. *nutritional yeast

Cilantro Lime:

• ¼ cup extra virgin coconut oil (EVCO), 2 Tbsp. lime juice, ½ cup minced cilantro: Melt the EVCO and whisk in lime juice. Fold in cilantro, drizzle over popcorn and mix well.

Lemony Kale:

• 4 cups minced kale leaves, ¼ cup melted extra virgin coconut oil (EVCO), 2 Tbsp. lemon juice, 2 tsp. lemon zest & pinch of sea salt: Make kale sprinkles by whisking EVCO, lemon juice, lemon zest & sea salt together. Massage into kale and place onto a parchment paper lined baking sheet. Bake at 325ºF for about 10 minutes or until crispy, stirring half way through. Add to popped popcorn, mix and enjoy!

Apple Pie:

• ½+ cup minced dried apples, 1 Tbsp. cinnamon & a few drops of stevia

Pumpkin Spice:

• 2 Tbsp. pumpkin pie puree, unsweetened & a few drops of stevia

Yummy Caramel:

• 1 Tbsp. extra virgin coconut oil (EVCO), ¼ cup almond butter & ½ cup honey, raw: Heat EVCO & almond butter until completely melted, quickly whisk in honey and then drizzle over popcorn. Mix with a spoon & voila yummy!

Chocolate Pop:

• 2 Tbsp. extra virgin coconut oil (EVCO), ¼ cup cacao or cocoa powder & a touch of sweetener of choice: Melt all in a pot, drizzle over popcorn and mix well.