2tbspwhite sugardouble the sugar for an extra sweet batch
Pinchof sea salt
Line a baking sheet with a silpat mat.
Heat the coconut oil in a large saucepan over medium-high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you'll burn the popcorn.
Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool--it will be a bit sticky. Let the popcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.