Needing a quick fix? This popcorn will be ready in a tick. Straight from the Snack Pack, just pop and season!

Serves 5


2 tsp coconut oil 
1/3 cup corn kernels
½–1 jar Mexican salt*
1 Tbsp melted coconut oil


  1. Heat oil in a large pot (with a good fitting lid) on medium heat for about 1 minute, until melted. Add corn kernels to pot, swirl around to coat with oil and cover with lid. Cook for 4–5 minutes, shaking pot occasionally, until the popping slows then remove from the heat.
  2. Allow to sit for 1–2 minutes then add to a large bowl, drizzle with second measure of oil and sprinkle over salt. Toss to coat.
  3. Eat while still hot or allow to cool completely before storing in an airtight container.

Tip — you can use olive oil instead of coconut oil, if desired.

Nutritional Info (per serve)
Energy (kJ): 386
Energy (Cal): 92
Carbohydrate (g): 9.5
Protein (g): 1.7
Fat (g): 5.2
Saturated Fat (g): 4.0
Sugars (g): 0.4

*Mexican Salt: 1 tsp sea salt, 1 tsp smoked paprika, pinch of cayenne pepper, 1/2 tsp onion/garlic powder

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