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Recipe Card
ingredients
- 3 tablespoons coconut oil
- 1/3 cup Stone Hollow Farmstead Lady Finger Popcorn
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon umami seasoning, (like Trader Joe's)
- 1/2 teaspoon lemon zest
- Flaky salt, for topping, to taste
- 1 1/2 teaspoons finely chopped fresh parsley
Method
Step 1
Heat coconut oil in 3-quart pot over medium-high heat. Add about 4 kernels to hot oil to test readiness. Once they pop, add remaining kernels. Remove from heat for 30 seconds, tossing to coat kernels evenly with oil and form an even layer. Return pot to heat and cover with the lid slightly ajar to allow steam to escape. Kernels should begin to pop quickly. Once the speed of popping increases, gently shake pot back and forth over burner to avoid burning bottom kernels. When popping becomes slow and sporadic, about 3 minutes, remove pan from heat. Transfer popcorn to a large bowl.
Step 2
Melt butter over low-medium heat in a small saucepan. Add 1 tablespoon umami seasoning and quickly stir to combine. Cook until butter becomes golden, then remove from heat and pour over popcorn. Shake bowl to combine and coat.
Step 3
Sprinkle with lemon zest, flaky salt, and parsley. Use a spatula or spoon to gently incorporate and coat. Serve warm or store in an airtight container for up to 4 days.