- ½ cup Popcorn kernels
- 3 tbsp Coconut oil
- 1½ tbsp Cinnamon
- 1 tsp Salt
- Heat the oil in a medium pot over medium-high heat. Add the popcorn kernels so that they form a single layer on the bottom of the pot. Place the pot cover on top of the pot, and ensure to hold it there securely. Shake the pan every 15 seconds to limit burning and help the unpopped kernels fall to the bottom.
- Transfer the popcorn to a storage container and intermittently sprinkle the cinnamon into the popcorn. Cover the container and then shake to fully incorporate the cinnamon and salt mixture. Makes roughly 15 cups of popcorn. 3 to 4 cups is a serving.
Calories: 175kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 12mg | Folate: 16µg | Iron: 1mg | Phosphorus: 69mg | Zinc: 1mg