Ingredients
4tbspcoconut oil,or enough to coat the bottom of the pan, any high heat oil will do, coconut oil, grapeseed oil, canola oil, etc.
½cuppopcorn kernels
¼cupparmesan cheese,grated
2tspsalt,to taste
Preparation
Add oil to a large thick-bottomed stockpot over medium-high heat. Place 3 to 4 individual kernels in the pan and cover.
Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover and give the pot a shake so that they all get coated with the oil.
Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
Once the popping dies down, immediately pour the popcorn into a large mixing bowl and sprinkle it with Parmesan and salt. Cover and give it a good shake to combine.
Serve and enjoy!
