Ingredients
2tbspdry ranch dressing mix
1tsppaprika
½tspgarlic powder
½tsponion powder
1tspkosher salt
1½tbspcoconut oil
⅓cupcorn kernel
2tbspolive oil
2tablespoonsdry ranch dressing mix
1teaspoonpaprika
½ teaspoon garlic powder
½ teaspoon onion powder
1teaspoonkosher salt
1 ½tablespoons coconut oil
⅓ cup corn kernel
2tablespoonsolive oil
Preparation
In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
Melt the coconut oil in a large pot over medium heat. Add 3 to 4 popcorn kernels and cover with the lid.
Once they pop, add the rest of the kernels and cover, shaking every 10 seconds until they begin to pop.
Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
Transfer to a bowl and eat immediately or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy!
In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy!
