Makes approximately 16 cups
What you need:
1/2 cup popcorn kernels
1/2 cup coconut oil
1/4 cup evaporated cane juice
1 teaspoon salt
What you do:
- In a small stockpot or large saucepan, heat coconut oil over medium heat. Add two or three kernels. When kernels pop, add remaining corn and sugar, cover pan, and shake continuously.
- Once popping slows down, remove from heat, let kernels finish popping, pour into a bowl, and toss with salt before serving. Serve immediately.
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