1/4 cup coconut oil
1/2 cup popcorn kernels
1/4 cup granulated sugar
1 teaspoon sea salt
In a large pot with a lid, heat the coconut oil over medium-high heat. Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes. Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss. Enjoy!
Note-the kettle corn will keep for 2-3 days. Store in an air-tight container or Ziploc bag.