OK here it is - only 90 calories for 3 cups!
Homemade coconut oil popcorn finished with Himalayan pink salt. You can use any salt you want to season it - try a couple of different ones - blind tasting anyone?
It takes about 5 minutes to make (start to finish) on your stove top with nothing more than 1 Tbsp of unrefined virgin coconut oil, 1/4 cup of popcorn kernels, and a pot with a lid.
My favorite kernels are the Appalachian Heirloom Sweet Flint Popping Corn Kernels from Anson Mills and the Yellow Popcorn Kernels from Bob's Red Mill, but any old kernels will do!
Place 1 Tbsp Coconut Oil and 1/4 cup kernels in saucepan. Cover with lid.
Turn heat up to medium-high.
Shake the pan a few times and wait until you hear popping. (This will take 2-3 minutes.)
Once popping starts, turn heat down and let it go until popping slows. Remove lid. (sometimes it gets crazy.)
Pour into a bowl. Season with your favorite salt.
Or Parmesan Cheese. Or Truffle Oil. Or Jalapenos.
Or M&M's. Or Whatever it is you put on your popcorn.
Wondering if there are any other fabulous uses for raw, unrefined coconut oil?
When it comes to cooking, it is good up to 280 degrees so it works great for things like homemade granola, pancakes, homemade hot fudge, and Vegetable Curries. Stay away from frying with it as it has a low smoke point and you will end up with burnt oil - yuck. Also, remember that it has a lovely coconut smell and taste so pair it with foods that you think would pair nicely with coconut.
There are lots of other uses (beyond cooking) for coconut oil too. We use it as moisturizer in our kitchen (especially after washing dishes when your hands are screaming for lotion). For more ideas, check out this rad post from my gal pal, Amanda, on her new Beauty and Mommy blog, Sparkle & Spit Up.