Ingredients

• Ingredients Scale 1x2x3x 3 tablespoons coconut oil 1/2 cup popcorn (pref. organic) 1 tablespoon sugar (coconut sugar or organic cane sugar) 1 tablespoon cocoa powder 1 1/2 teaspoons cinnamon 1 teaspoon cardamom 1 teaspoon ground ginger 1/2 teaspoon clove or nutmeg pinch of mineral salt + pepper, optional

Preparation

• Instructions Spices: In a small bowl, mix your spices. Feel free to use heaping measurements. Heat oil: In a large stock pot, add coconut oil, cover and heat over medium high heat for about 2 1/2 minutes. Add popcorn: Pour popcorn into pot and cover with lid, let cook for 2 – 3 minutes, carefully shaking the pot back and forth almost continuously. Popcorn will be done when you don’t hear kernels popping for 5 – 10 seconds. Add spice: Once popping comes to a minimum, lift lid, add spices, cover tightly, carefully lift pot and tilt, round and round, upside down, every which way you can. Serve: Enjoy right from the pot or pour popcorn in a large bowl or small individual bowls. Makes about 12 to 14 cups Store: Leftovers can be stored in containers or ziplock baggies for 1 – 2 weeks. Be sure to remove as much as possible, and keep moisture away, to keep it from going stale too soon.