Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is social media manager Rochelle Bilow's seriously addictive coconut popcorn.
I love popcorn so much that I see movies I have absolutely no interest in, just for the snacks. (It's how I discovered the first Twilight, though I can't blame anyone but myself for the subsequent viewings). I know I'm not the only one—popcorn fanatic and closeted Bella and Edward enthusiast—which is why I've taken my addiction out of the dark theater and into the light of the cocktail party.
If you set a big bowl of popcorn out at the beginning of a party, it'll be gone faster than you can stash your guests' coats in the spare bedroom. Pro tip: Many small bowls of popcorn, placed strategically where you want folks to mingle. Over the years, I've perfected my party popcorn recipe—it's salty, spicy, and sweet packed with crunchy surprises (Coconut! Sesame seeds!). It pairs perfectly with booze of any sort, considering it's the quintessential bar snack. It’s practically perfect, except for the fact that your guests will love it so much, you probably won't actually get to eat any. Struggles.
Heat 1 tablespoon of virgin coconut oil in a heavy pot over medium-high heat. Add one or two kernels of popcorn once the oil begins to shimmer. When they burst open, add in ¼ cup popcorn kernels. Cover the pot, keeping the lid slightly cracked, and shake, coating the kernels with oil. Continue to shake, cracking the lid every few seconds, as the kernels pop. (Do not try to shake the pot with the lid cracked. The kernels will fly out of there so fast and with such force, they could take someone’s eye out. Follow the much more prudent tactic of: Shake, vent, cover, shake, and repeat.)
Once the kernels are all popped, remove the pot from the heat. Drizzle in another tablespoon of melted coconut oil and 1 to 2 tablespoons agave syrup. Add ⅓ cup toasted coconut flakes, ¼ cup toasted sesame seeds, and a pinch of flaky sea salt. If you’re feeling feisty, add a sprinkle of Aleppo pepper.