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.