Coconut Oil Popcorn

Servings:  Approximately 8-10 cups of cooked popcorn

Ingredients:

• 1/2 cup popping corn, variety of your choosing
• 5 tablespoons coconut oil**I know it seems like a lot, but I promise you will be ok.
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch nutmeg, freshly grated
• 1/2 teaspoon allspice
• 2 teaspoons finely flaked sea salt

Directions:

1. In a deep saucepan with a lid, heat 2 tablespoons of the coconut oil over medium-high heat.
2. Add 3-4 popcorn kernels to the oil, and once one of them pops (meaning your oil is hot enough), pour the 1/2 cup of popcorn into the pan, covering it with the lid.
3. Gently shake the pan over the heat, still covered, to ensure that all of the kernels pop.  When the popcorn stops popping for about 3-5 seconds, remove it from the heat.  ***Be careful-there will be a lot of steam and random kamikaze popcorn kernels that could potentially hurt you.
4. Meanwhile, while the popcorn slightly cools, mix together the remaining 3 tablespoons of coconut oil and the spices (except for the salt) in a small bowl.
5. Pour the coconut oil mixture over the popcorn and toss gently to coat.
6. Sprinkle with sea salt and serve immediately.

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