Coconut Oil with Popcorn: Theater Quality Crunch

Instructions:

1. Place a large, heavy-bottomed pot over medium-high heat. Add the coconut oil and three individual popcorn kernels. Cover with a lid and wait for the kernels to pop to calibrate the oil temperature.
2. Once the three kernels pop, remove them and pour in the remaining 1/2 cup of kernels and the sea salt. Cover and immediately remove the pot from the heat for exactly 30 seconds to allow all kernels to reach a uniform temperature.
3. Return the pot to the burner. As the popping intensifies, shake the pot gently back and forth. Keep the lid slightly ajar to allow steam to escape, which prevents the popcorn from becoming rubbery.
4. When the popping slows to 2-3 seconds between pops, remove from heat and immediately pour the popcorn into a large bowl to prevent scorching.