Melissa Clark's Double-Coconut Popcorn

Added to Recipes on Fri 10/26/2012


Serves 8

1 cup unsweetened coconut flakes
3/4 tsp kosher salt, more to taste
4 tbsp coconut oil
1/2 cup popcorn kernels
Pinch of cayenne

In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.

Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.

In a small skillet over medium heat, or in the microwave, melt the remaining 2 tablespoons coconut oil.

Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the melted coconut oil. Toss gently to combine.

Tips to ensure that it won't burn:

  • Use a pot large enough so that all the popcorn kernels fit in a single layer. This helps them cook evenly without scorching.
  • Use a heavy pot; this might be harder to shake but also helps keep the kernels from burning.
  • Listen to the popping: If it’s been 4 seconds since you heard a pop, immediately transfer the popcorn into a bowl. Don't let it sit in the pot, where the residual heat could burn it.