- 3 tablespoons avocado oil, divided (or other oil with a high smoke point)
- 1/ 3 cup popcorn kernels
- 1 tablespoon grade B maple syrup
- 1/ 2 teaspoon flaky sea salt
Add 2 tablespoons of avocado oil and 2-3 popcorn kernels to a cold pot, ideally one with a glass lid. Turn the heat on to medium-high and leave it uncovered.
While you wait, combine 1 tablespoon of avocado oil, 1 tablespoon of maple syrup, and ½ teaspoon of sea salt in a bowl and stir to combine a bit.
Once the 2-3 test kernels pop, you know the pan is hot enough. Remove the popped kernels. Add the ⅓ cup of popcorn kernels to the pan and cover the pan. Shake the pan to swirl the kernels in oil, and take it off the burner for about 30 seconds. Popping should begin during this time.
After 30 seconds, return the pan to the burner and shake the pan every few seconds with the lid just slightly ajar until popping slows (this will prevent oversteaming).
Turn off the heat and lift the lid off the pot slowly to allow steam out. After a minute, pour the oil-maple-sea salt mixture overtop of the popcorn and stir to combine.
Serve immediately or allow the popcorn to cool and place it in an airtight container on the counter for up to 5 days.