Combine the kernels and coconut oil and place them in a brown paper bag. Fold the top down a few times so it’s secure, then microwave for 2 minutes to 2.5 minutes, or until the kernels are popped. Open the bag and pour the kernels in a large bowl to cool slightly.
Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools! Drizzle over the popped popcorn right before serving. Serve with champagne!
bacon truffle parmesan
Toss the popped popcorn with the melted butter. Toss with the parmesan, truffle salt and bacon. Serve immediately!