Photo: Marshall Troy
Serves about 12
Ingredients
1/4 cup coconut oil
1/4 tsp. coarse sea salt
3/4 cup popcorn kernels
Directions
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.
Ingredients
Directions
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.
From the February 2017 issue of O, The Oprah Magazine
