2 tbsp olive oil
2 tbsp butter
1 cup Appalachian Heirloom Sweet Flint Popping Corn
2 tsp Dr. Cowan’s Garden Dandelion powder
Salt to taste
- In a large covered pot heat 1 tbsp of olive oil, coconut oil, or ghee. Add three kernels to the pan immediately and cover. Once those three kernels pop, add another cup of popping corn and turn the heat to low. Allow kernels to pop keeping the lid tightly on.
- Once you can count to three seconds without hearing a kernel pop, they are done popping. Remove the popcorn from heat immediately. In the same pan, melt butter and more olive oil and then pour over the top of popcorn. Add salt and Dandelion powder liberally.