Ingredients
Equipment
Method
- Heat 1/4 cup coconut oil in a large pot over medium heat. Add 1/2 cup popcorn kernels, cover with a lid, and leave a small gap for steam to escape.
- Cook, shaking the pot frequently, until the popping slows to about one pop every couple of seconds. Immediately transfer the popcorn to a large bowl.
- In the same pot you used to cook the popcorn or in a separate small skillet, melt the remaining 1/4 cup coconut oil and whisk in 1 tablespoon honey and 1 tablespoon lime juice.
- Pulse 1 to 2 tablespoons Tajín in a clean coffee grinder until it becomes a fine powder.
- Drizzle the coconut oil mixture over the popcorn and toss well. Sprinkle with the ground Tajín, toss again, then taste and add fine sea salt if desired.
Notes
- Oil: Neutral-flavored avocado oil or clarified butter (ghee) can be used instead of coconut oil. Standard butter works well, though it contains more water content, which can make popcorn slightly softer.
- Why Grind the Tajín? Grinding the Tajín in a coffee or spice grinder turns the coarse salt and chili flakes into a fine powder. This helps the seasoning stick to every kernel instead of falling to the bottom of the bowl.
- Avoid Soggy Popcorn: Adding liquid (lime juice) to oil can cause moisture. Whisk the melted oil, honey, and lime juice vigorously right before drizzling, and toss the popcorn continuously as you pour to distribute it evenly without soaking single kernels.
- Make-Ahead & Storage: Best enjoyed fresh. If storing leftovers, keep them in an airtight container at room temperature for up to 2 days. Do not refrigerate, as moisture will cause the popcorn to go stale quickly.