• 1 tablespoon coconut oil
  • 1/4 cup corn kernels
  • 1 teaspoon organic cane sugar
  • 1/4 teaspoon sea salt
  • Sprinkle of cinnamon
Serves: 1-2

In a saucepan over medium heat, add the coconut oil and 3 corn kernels. Cover the pan, and when the 3 kernels pop, add the sugar and remaining kernels. Cover the pan once again, and shake lightly to coat the kernels. Leave over medium heat, shaking occasionally, until kernels are popped. Sprinkle with salt and cinnamon.