Ingredients
1tsponion powder
1tspkosher salt
2tbspyellow mustard
1tspwhite vinegar
2tbsphoney
1½tbspcoconut oil
⅓cupyellow popcorn kernals
Preparation
In a small bowl, mix together the onion powder and salt. Set aside.
In a separate small bowl, mix together the mustard, vinegar, and honey. Set aside.
Melt the coconut oil in a large pot over medium heat. Add 3 to 4 popcorn kernels and cover with the lid.
Once they pop, add the rest of the kernels and cover, shaking every 10 seconds until they begin to pop.
Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
Uncover and drizzle the honey mustard mixture over the popcorn. Carefully toss to coat.
Sprinkle the salt and onion powder mixture over the popcorn and stir to coat evenly.
Transfer to a bowl and eat immediately or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy!
