Crispy, crunchy and a hint of sweet and salty. For a popcorn ball flavor, use white sugar. For caramel corn taste, use brown sugar.
1/4 cup coconut oil (vegetable oil works too)
1/2 cup War Eagle Mill Gourmet Popcorn
1/4 cup white or brown sugar
1 tsp salt (finely ground popcorn salt, Kosher, or sea salt are all good)
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 zip lock bag.