2 Tbsp. butter or vegan butter or coconut oil, melted
2 tsp. freshly squeezed lime juice (half a lime)
1/2 tsp. lime zest (half a lime)
1 tsp. salt
2 Tbsp. coconut oil
1/2 c. popcorn
Preheat oven to 300 degrees. Set aside a large, rimmed baking sheet.
To make the lime and salt butter:
In a small bowl, stir together butter, lime juice, lime zest, and salt, stirring until salt has dissolved. Set aside.
To make the popcorn:
In a large pot or kettle, heat coconut oil over medium heat. Add a few popcorn kernels to the pot. Once they pop, add remaining popcorn kernels and shake the pot until they are evenly coated with oil. Cover the pot and shake intermittently until the popping slows to a few seconds between pops. Remove the popcorn from heat.
Pour the popcorn into a large, clean paper bag. Drizzle the lime and salt butter over the popcorn and fold over the top of the bag. Shake it baby, shake it baby, 1 2 3. Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, about 5 minutes.
Makes approx. 6 cups of popcorn.
This printable recipe from A Teaspoon and A Pinch.