In a medium saucepan over medium-high heat, melt coconut oil. Add popcorn kernels. Cover and cook, giving the pot a shake every so often, until you hear the kernels begin to pop. Don’t let the pot sit on the hot element for more than 5 or 10 seconds at a time once the kernels begin popping—keep lifting it and giving it a shake. Remove from heat when you hear no more pops. Pour the hot popcorn into a large bowl and sprinkle with sea salt, turmeric and black pepper to taste. Toss well. Serve immediately.
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