Pink Himalayan Sea Salt Popcorn


Eggless Game Day Snacks Gluten Free Gut Healthy High Altitude No Seed Oils Snack Recipes Vegan | Published August 31, 2023 by Mimi Council

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Try this homemade Pink Himalayan Sea Salt Popcorn. If you are a fan of LesserEvil popcorn, then you will love this homemade version!

If you love making your own homemade popcorn as much as I do, be sure to check out some of my other favorites like my Rosemary Sea Salt Popcorn, Meyer Lemon Thyme Popcorn, or my homemade Kettle Corn.

pink himalayan sea salt popcorn

If you are a fan of LesserEvil Pink Himalayan Sea Salt Popcorn, then you will love this copycat recipe! This easy recipe only requires 3 ingredients and it's ready in about 15 minutes!

I always prefer making my own recipes versus buying them because they are just fresher. Making your own homemade popcorn is also incredibly easy! And with this recipe you can make a batch whenever you're craving strikes.

Why You'll Love This Recipe

Copycat Recipe: You will love this homemade copycat version of LesserEveil Pink Himalayan Sea Salt Popcorn. You don't need to buy bags anymore because you can make your own with this easy recipe!

3 Ingredients: This easy homemade popcorn only has three simple ingredients: organic corn kernels, organic coconut oil, and pink Himalayan sea salt!

Fresh Popcorn: I love making my own homemade popcorn because it’s incredibly fresh when you make your own and it just tastes better. Making it over the stovetop is incredibly easy to do, all you need is pot with a lid!

pink himalayan sea salt popcorn

Ingredients

Organic Corn Kernels

Costco Kirkland Organic Coconut Oil

Watkins Himalayan Pink Sea Salt

Tools Needed

Digital Food Scale

Caraway Stock Pot

Small Pot

pink himalayan sea salt popcorn

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Step by Step Instructions

Step 1

In a large pot add 57 grams (¼ cup) of the coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.

Step 2

Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top.

Step 3

When popping slows to 1 second between pops, remove pot from heat and remove lid.Carefully pour popped corn into a large bowl to cool (careful, kernels can still pop at this time). Make sure to transfer into a bowl with a lid so you can coat the popcorn in the next step. Or you can pour it back into the pot, using the lid.

Step 4

Melt the remaining 57 grams (¼ cup) coconut oil and pour over the popped corn and add the sea salt. Add the lid and shake to coat completely.

pink himalayan sea salt popcorn

FAQ's

Can I use something else besides coconut oil?

Yes! If you want to use extra virgin olive oil or ghee you can also use either of these.

How do you store homemade popcorn?

Be sure to store homemade popcorn in an airtight container. If it's not in an airtight container, it will become stale and dry.

Craving More?

pink himalayan sea salt popcorn

Pink Himalayan Sea Salt Popcorn

Mimi Council
Try this copycat version of LesserEvil Pink Himalayan Sea Salt Popcorn. This naturally vegan and gluten free homemade popcorn is one everyone will love!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine American
Makes 8 cups
Calories 130 kcal

Ingredients
 
 

Instructions
 

  • In a large pot add 57 grams (¼ cup) of the coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
  • Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top.
  • When popping slows to 1 second between pops, remove pot from heat and remove lid. Carefully pour popped corn into a large bowl to cool (careful, kernels can still pop at this time). Make sure to transfer into a bowl with a lid so you can coat the popcorn in the next step. Or you can pour it back into the pot, using the lid.
  • Melt the remaining 57 grams (¼ cup) coconut oil and pour over the popped corn and add the sea salt. Add the lid and shake to coat completely.
  • Store in an airtight container for up to 2 weeks.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 130kcalCarbohydrates: 3gProtein: 0.4gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 908mgPotassium: 24mgFiber: 0.4gSugar: 1gVitamin A: 8IUVitamin C: 0.3mgCalcium: 1mgIron: 0.1mg
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