Crispy, crunchy and a hint of carmel-y sweet and salty!
1/4 cup coconut oil (vegetable oil works too)
1/2 cup War Eagle Mill Gourmet Popcorn
1/4 cup brown sugar
1 tsp salt (or finely ground popcorn salt or sea salt)
In a heavy pot with a lid, heat oil over medium high heat. Add the popcorn.
When the oil begins to sizzle, sprinkle sugar over kernels. Cover.
When popping begins, shake pan frequently until popping slows down (about 2 minutes).
Pour into large bowl, sprinkle with salt and toss.
Store any left over in air tight container or bag.