2 tablespoons coconut oil
1/4 cup Coombs Maple Syrup
1 cup popping corn
1/2 teaspoon Himalayan pink salt
Heat the coconut oil in a large pan over medium-high heat. Add a few kernels of popcorn once the coconut oil has melted and shake to coat them evenly.
When the kernels pop, add the rest of the popcorn and the maple syrup to the pan and cover with a lid. Shake vigorously so that all of the kernels get coated by the maple oil mixture.
Once the popcorn really starts to pop, continue to shake the pan and remove from heat once you hear the popping slow. Transfer the kettle corn to a bowl immediately and toss with salt to serve.