Directions

1. Heat the Oil:

   In a large pot over medium heat, add 1 1/2 tablespoons of coconut oil and let it heat up. Make sure the pot is large enough to accommodate the popped kernels.

2. Prepare the Seasoning Mix:

   While the oil is heating, mix together cheddar cheese powder, dill weed, and Carrot Spreggies in a small bowl until well combined.

   

3. Pop the Kernels:

   Once the coconut oil is hot, add 1/4 cup of popcorn kernels, cover with a lid, and allow them to pop. Shake the pot occasionally to prevent burning. When the popping slows to about 4 seconds between pops, remove the pot from heat.

   

4. Melt the Remaining Coconut Oil:

   In a separate microwave-safe bowl, heat the remaining 1 1/2 tablespoons of coconut oil for about 10 seconds until fully melted.

5. Coat the Popcorn with Oil:

   Transfer the popped popcorn to a large container with a secure lid. Pour the warm melted coconut oil over the popcorn, close the lid, and shake until evenly coated.

   

6. Add the Seasoning:

   Open the lid, sprinkle the cheddar-carrot seasoning mixture over the popcorn, and shake well.

   

7. Serve and Enjoy:

   Enjoy immediately for the best flavor and texture, or store in an airtight container to keep it fresh for later snacking.