fresh grated parmesan (or pecorino) cheese, for serving
optional: fresh picked thyme
Directions
Heat a medium-large skillet on high heat with the 2 Tbsp coconut oil. Once hot, add the popcorn kernels in a single layer, give them a shake, and pop a lid on the pan.
Turn the heat to medium. Cook for about 5 minutes, shaking the pan every so often. The popcorn is done when most of the kernels have popped and there are about 2-3 seconds between pops.
Meanwhile, melt the ghee in the microwave.
Once the popcorn is done on the stove, transfer it immediately to a large bowl and toss with the ghee, sea salt, and garlic powder. Use a grater to shred parmesan cheese and grind black pepper on top. Add some fresh thyme if you liked because oh you fancy, huh.
Serve warm. DEVOUR.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/homemade-truffle-parmesan-popcorn/