1/3 cup MyOrganics Popping Corn
1 tbsp coconut oil
Salt (Celtic or Himalayan) to taste
1. Heat coconut oil in a saucepan over a med-high heat with 4 kernels in it.
2. Once the 4 kernels have popped, add remaining kernels.
3. Place lid slightly ajar on the saucepan and wait for popping of kernels to stop.
4. Season with salt to taste and enjoy.
Nb: When the 4 corn kernels start popping you know the oil is hot enough to cook the remaining kernels.
This recipe is from Erin Pickels of Pickels Naturopathy, and member of the MyOrganics Taste Testers Club.