Well, after a few different attempts, and various recipes, I think I’ve finally come up with a formula that works for me. With thanks to a recipe that appeared on Oprah.com and convinced me that this was something I could actually make myself, rather than buying the really great bagged stuff I tend to load up on (both in terms of quantity of bags and amount of popcorn eaten), here’s my version.

Now, I should note, I don’t have a huge sweet tooth (see about me: re, type 1 diabetes), so you’ll likely want to adjust the amount of sugar.

Ingredients (for about two or three generous servings):

1/3 cup organic popcorn kernels

1 tbs coconut oil

a bit less than 1/4 cup of organic  sugar

3 – 4 small pinches of salt (I use the pink himalayan)

Method:

In a large pot (preferably one with a glass lid, so you can see what’s doing; I use our large calphalon pasta pot), heat the coconut oil over medium to medium high heat. Don’t make it too hot, or you’ll burn the kernels.

Add kernels and cover with glass lid

Shake occasionally, and when the kernels stop popping, remove from heat. Be really, really careful — popcorn kernels seem to have a mind of their own, so when you open the lid, they will POP out. Trust me.

Add the sugar/salt mixture, and with a large spoon, make sure that it’s spread evenly over the kernels.

Let sit for a couple of minutes, then serve and enjoy.