Mexican Popcorn

Serves 3-4 people

adapted from Jamie Oliver Magazine

• 6 tablespoons coconut oil, divided
• 1/3 cup popcorn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• kosher salt
• juice from 1/2 lime & zest from 1 lime

Place a 3 quart saucepan over medium-high heat. Add 3 tablespoons coconut oil and a 2-3 kernels to the pot. Close the lid and when popcorn kernels start to pop, add the remaining kernels and put the lid back on the pot. Move pot back and forth on the stove and pop the popcorn until you start to hear the popping slow down. Put popcorn in a large bowl and set aside.

In a small saucepan melt remaining 3 tablespoons coconut oil over medium-high heat. Add the smoked paprika, oregano & cumin to the oil and let sit over heat for 1 minute. Stir in the juice of half a lime and quickly stir mixture onto the popcorn. Season with salt & sprinkle lime zest throughout the batch of popcorn.

**If you’d like to use microwave popcorn, use a flavorless variety. About two bags would work for this batch. If you’re looking to make a spicy version, add a little cayenne to the mix. Oh! And if you don’t have coconut oil, cook the popcorn in vegetable oil and use BUTTER for the topping.  Enjoy!***