Copycat Skinny Pop

A serving of Copycat Skinny Pop
If you like Skinny Pop, you’re gonna LOVE copycat Skinny Pop. It tastes like it’s namesake only BETTER!
Copycat Skinny Pop Recipe
With only 33 calories per cup, you can eat a lot. This recipe makes 32 cups, but it can easily be cut in half or even fourths.

Easy Step By Step Instructions for Copycat Skinny Pop

Stove dial
In a heavy-bottom 8 quart pot over medium-high heat,
Heating coconut oil for Copycat Skinny Pop recipe
melt 4 tablespoons of coconut oil with 2 or 3 popcorn kernels.
Large pot with lid for Copycat Skinny Pop recipe
Set the lid on top, but keep it slightly off-set so steam can escape.
shaking popcorn for Copycat Skinny Pop
Swirl the oil and kernels around every 30 seconds or so to prevent scorching.
Pop corn popping in large pot
As soon as the kernels pop, add the rest of the popcorn, and …
Pop corn popping in large pot
… swirl/shake everything to coat all the kernels. Replace the lid, but continue to keep it offset just enough let that steam out, or your popcorn will be soggy/chewy instead of crispy. Using hot pads to hold the lid in place, shake the pot a few times every 20 to 30 seconds.
Pop corn popping in large pot
In a few minutes, it will start to pop vigorously.
Pop corn popping in large pot
As soon as enough kernels are popped to hold down the rest from popping out, remove the lid and sprinkle with salt. Turn off heat, replace lid, shake, and return to hot burner. There will be enough residual heat to finish popping the corn. Keep shaking it regularly. Add more salt, if desired, and continue to shake until the popping stops.
Popcorn in bowl
Immediately transfer popcorn to a bowl because the hot pan will cause it to burn. Season to taste.
A serving of Copycat Skinny Pop
Enjoy!

Skinny Popcorn

Cook Time10 mins
Total Time10 mins
Calories: 33kcal

Ingredients

  • 1 cup popcorn kernels
  • 4 tablespoons coconut oil
  • Salt to taste

Instructions

  • In a heavy-bottom 8 quart pot over medium-high heat, melt coconut oil with 2 or 3 popcorn kernels. Set the lid on top, but keep it off-set so steam can escape. Swirl the oil and kernels around every 30 seconds or so.
    As soon as the kernels pop, add the rest of the popcorn, and swirl/shake everything to coat all the kernels. Replace the lid, but continue to keep it offset just enough let that steam out, or your popcorn will be soggy/chewy instead of crispy. Using hot pads to hold the lid in place, shake the pot a few times every 20 to 30 seconds.
    In a few minutes, it will start to pop vigorously. As soon as enough kernels are popped to hold down the rest from popping out, remove the lid and sprinkle with salt. Turn off heat, replace lid, shake, and return to hot burner. There will be enough residual heat to finish popping the corn. Keep shaking it regularly. Add more salt, if desired, and continue to shake until the popping stops.
    Immediately transfer popcorn to a bowl because the hot pan will cause it to burn. Enjoy!