2 tbsp coconut oil ▢1/2 cup sugar ▢1/2 cup popcorn kernels ▢1/2 tsp salt
Prepare a jelly roll pan or parchment paper onto which to transfer the finished popcorn.
Popcorn kernels, coconut oil, and sugar are added to a stove-top popcorn popper.
Raise the heat to medium and agitate the popper continuously until the kernels burst and it reaches capacity, as indicated by the opening of the lid.
Shortly after pouring the popcorn onto a pan or parchment paper, sprinkle in a half teaspoon of salt. Allow to cool for 3 minutes.
Add a quarter teaspoon of cinnamon for variety (this is my preferred flavor). To achieve a caramel flavor, substitute half a cup brown sugar for the conventional sugar.