Serves about 12

  • 1/4 cup coconut oil
  • 1/4 tsp. coarse sea salt
  • 3/4 cup popcorn kernels

    Total time: 10 minutes

    In a Dutch oven over medium-high heat, melt coconut oil with salt. Add a few popcorn kernels to hot oil and cover. After kernels pop, remove and discard, then add remaining kernels to hot oil and cover. Continue to cook, shaking pot frequently, keeping lid slightly ajar. Remove from heat when popping sound slows nearly to a stop, 3 to 7 minutes. Transfer popcorn to large serving bowl.

    From The Ultimate Appetizer Ideabook, by Kiera and Cole Stipovich (Chronicle); October 2016), founders of Cole + Kiera Photography, a Boston-based photography business.

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