Directions

1. Prepare the Pot:

   Place the coconut butter into a large pot with a lid and heat over medium heat. Ensure the pot is large enough to accommodate the popped popcorn to prevent overflow.

   

2. Mix the Seasoning:

   In a small bowl, combine the white cheddar cheese powder and Spinach Spreggies. Stir until evenly mixed and set aside.

   

3. Pop the Kernels:

   Once the coconut oil is hot, add the popcorn kernels to the pot. Cover with the lid and allow the popcorn to pop, shaking the pot occasionally to prevent burning. When the popping slows to about 4 seconds between pops, remove the pot from the heat.

   

4. Season the Popcorn:

   Transfer the freshly popped popcorn to a large container with a secure lid. Sprinkle the cheddar-spinach seasoning mix over the popcorn.

   

5. Coat Evenly:

   Secure the lid on the container and shake well until the popcorn is evenly coated. For a richer flavor, melt 2 tablespoons of butter and drizzle it over the popcorn before adding the seasoning mix. Adjust the seasoning to taste by adding more cheese or spinach powder as desired.

   

6. Serve and Enjoy:

   Serve immediately for the crispiest texture, or store in an airtight container for later snacking.