1. Gather all other materials and ingredients.
2. Put on the apron to prevent oil splatters on clothing. (trust me)
3. Measure out popcorn kernels, sugar, food coloring, and 1/2 tsp salt into a small bowl or cup. It’s best to drop the food coloring gently into the sugar to avoid staining and splashing.

If using a stove-top pot

1. Measure out coconut oil and heat in the pot over medium-high heat along with 3 tester kernels. Cover with a lid.
2. Put on oven mitts. When tester kernels have popped, remove lid, dump in the sugar, food color, un-popped kernels, and salt from the bowl and give it a quick stir. Cover with lid.
3. Using thumbs to secure the lid, occasionally swirl pot over heat to keep sugar from burning.
4. As popcorn begins popping, pick the pot up and give it a quick shake every few seconds until popping begins to slow. About 3-4 minutes.
5. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly into a large bowl. (A partner to remove and hold the lid helps a lot for this step)
6. Add remaining 1/4 tsp salt over the top.

If using a Whirley Pop

1. Add the coconut oil, sugar, food color, unpopped kernels, and salt to the whirley pop.
2. Put on oven mitts.
3. Heat over medium high heat while cranking the handle slowly.
4. Once popping has slowed to 1 second between pops, remove from heat and dump it quickly into a large bowl.
5. Add remaining 1/4 tsp salt over the top.
6. Serve immediately.
7. Makes 6 cups (but that’s probably just 1 serving.)