- ¼ cup Sriracha Liquid Coconut Cooking Oil
- ⅔ cup popcorn kernels
- 1½ teaspoons sea salt
Add the Sriracha flavor Coconut Cooking Oil and 3 popcorn kernels to a large pot.
Cover and cook over medium-high heat until all 3 kernels pop.
Take the three kernels out of the pot.
Add the rest of the popcorn kernels.
Cover and take the pot off of the heat.
Wait 30 seconds.
Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
Sprinkle with salt.