Source: Persnickety Plates original
2 Tablespoons coconut oil
1/4 cup popcorn kernels (organic, non-GMO, preferably)
sea salt, to taste
seasoned salt, to taste
lemon pepper, to taste
Add the coconut oil and kernels to a heavy bottom pan (I used a 5 quart pan) and cover.
When first kernel pops, shake the pot to coat the kernels with the oil.
Let the cooking continue until the popping slows down to a few seconds between each pop.
Be mindful that even after you remove the pan from the heat, sometimes a rogue kernel still pops. Watch your eyes.
Pour in a large bowl and immediately season.