3Tablespoonscoconut oil, or extra-virgin olive oil
½cuppopcorn kernels
3-4Tablespoonsunsalted butter, plus more to taste
Fine sea salt or table salt, to taste
Red pepper flakes, optional
Instructions
Popcorn Seasoning
In a small bowl, mix together the parmesan cheese, garlic powder, and Italian seasoning.
Popcorn
In a large, heavy-bottomed pan, melt the coconut oil over medium heat. Place 3 kernels into the oil. Wait for them to pop before adding the remaining kernels in an even layer.
Remove the pot from the heat. Count to 30 (out loud so you don't forget). After 30 seconds, return the pot to medium heat.
Cover with a lid. Using 2 hot pads, gently shake the pan over the burner. As it starts popping, tip the lid slightly to allow steam to escape.
Cook the popcorn until you hear it slow down (several seconds in between pops) and immediately remove from the heat. Drizzle butter over the popcorn and sprinkle with the popcorn seasoning (I like to start with about 1 Tablespoon). Replace the lid and shake to coat the popcorn.
Pour into a large bowl. Add more popcorn seasoning, if desired. Salt, to taste, and add red pepper flakes for heat, if desired.
Notes
Storage: Store leftover popcorn in a brown paper bag to keep it crisp for up to 3 days. Quantity: This recipe makes about 14 cups of popcorn.