Pink Himalayan Sea Salt Popcorn
Try this copycat version of LesserEvil Pink Himalayan Sea Salt Popcorn. This naturally vegan and gluten free homemade popcorn is one everyone will love!
Equipment
- Digital Food Scale
- Small Pot
- Large Stock Pot
Ingredients
- 113 grams coconut oil (divided)
- 142 grams popcorn 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
Tips
- Don't leave the stovetop whenever making popcorn, as it can burn easily if you are not swirling around the pot to move the kernels.
- While I'm using coconut oil, you can use another kind of oil but the iconic flavor of the LesserEvil is a tad sweet, which is why I use coconut oil to mimic that!
- Store popcorn in an airtight container to keep it fresh, it will last even longer in the freezer!
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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