Pink Himalayan Sea Salt Popcorn
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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!
For popcorn lovers like me, 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.
Table of Contents
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!
Ingredients
- Popcorn Kernels: I use organic yellow popcorn kernels.
- Coconut Oil: I use organic coconut oil, this is what gives it that little sweetness.
- Pink Himalayan Sea Salt: I use Watkins Pink Himalayan Sea Salt. You can also use regular salt here and it would still be delicious.
Tools Needed
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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.
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.
FAQ's
Yes! If you want to use extra virgin olive oil or ghee you can also use either of these.
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
Ingredients
- 113 grams coconut oil (divided)
- 142 grams corn kernels
- 1 tablespoon Pink Himalayan Sea Salt
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.
- 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.
Video
Notes
Nutrition
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