Submitted by Lorrie Williams
·
1 tablespoon coconut oil
·
1/2 teaspoon salt (may reduce or omit)
·
1/3 cup popcorn kernels
Supplies needed: 2.5 to 3 quart microwave-proof bowl. Glass,
should be tempered and have a high-heat tolerance.
--Vented lid for bowl.
Directions:
Put coconut oil and salt in bowl. Microwave just until oil is melted, 20-30 seconds. Pour popcorn kernels into bowl; stir to coat each kernel with oil/salt mixture. Even out kernels in bottom of bowl. Put vented cover on top and microwave on high for approx. 3-5 minutes, when there are 1-2 seconds between pops. Microwave times will vary. Please use hot pads/oven mitts.
--Vented lid for bowl.
Directions:
Put coconut oil and salt in bowl. Microwave just until oil is melted, 20-30 seconds. Pour popcorn kernels into bowl; stir to coat each kernel with oil/salt mixture. Even out kernels in bottom of bowl. Put vented cover on top and microwave on high for approx. 3-5 minutes, when there are 1-2 seconds between pops. Microwave times will vary. Please use hot pads/oven mitts.
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