Ingredients:
- 1/2 cup popcorn kernels
- 1/2 tsp. pink himalayan salt
- 2 tbsp. cinnamon
- 1/4 cup coconut oil
- 3 tbsp. honey
- 2 tbsp. coconut sugar
Directions:
- Heat coconut oil in low to medium heat with about 4 kernels. Once the oil and kernels begin to sizzle, add the remaining kernels.
- Then add the sugar to kernels and cover with a lid.
- Every few seconds, move the pot back and forth to prevent kernels from burning.
- When the popping has slowed down, remove from heat and sprinkle with sea salt, cinnamon, and honey.
- Serve in a large bowl & enjoy!
