Step 1: Toast the Coconut (Optional but Recommended)

• • Preheat your oven to 325°F (160°C).

• • Spread the shredded coconut evenly on a baking sheet.

• • Bake for 3-7 minutes, watching very carefully and stirring occasionally. Coconut toasts quickly and can burn easily. You’re looking for a light golden brown colour and a fragrant aroma.

• • Remove from the oven immediately and set aside to cool. Alternatively, you can toast it in a dry skillet over medium-low heat, stirring constantly.

Step 2: Pop the Popcorn (Stovetop Method)

• • Place the large pot over medium-high heat.

• • Add the 3 tablespoons of coconut oil (or your chosen oil) and 2-3 popcorn kernels to the pot.

• • Place the lid on the pot. Wait for these test kernels to pop – this indicates the oil is hot enough.

• • Once the test kernels pop, remove the pot from the heat briefly. Add the remaining 1/2 cup of popcorn kernels and the 1/4 to 1/2 teaspoon of fine sea salt. Give the pot a quick swirl to coat the kernels evenly with oil.

• • Return the pot to medium-high heat and replace the lid, leaving it slightly ajar (or using a lid with vents) to allow steam to escape. This helps keep the popcorn crisp.

• • Shake the pot gently and frequently as the kernels begin to pop vigorously. This prevents burning and ensures even popping.

• • Continue shaking until the popping slows down significantly (about 2-3 seconds between pops).

• • Immediately remove the pot from the heat to prevent burning the popped corn. Carefully pour the popped popcorn into your large heatproof bowl, trying to leave any unpopped kernels behind in the pot.

Step 2a: Pop the Popcorn (Air Popper Method)

• • Follow your air popper’s manufacturer instructions to pop the 1/2 cup of kernels.

• • Air-popped popcorn will be plain. You may want to lightly drizzle it with 1-2 tablespoons of melted butter or coconut oil before adding the Nutella mixture to help it adhere better and add richness. Add the salt along with the melted butter/oil.

• • Transfer the popped corn to your large heatproof bowl.

Step 3: Prepare the Nutella Coconut Coating

• • In the small saucepan, combine the 1/2 cup of Nutella and 2 tablespoons of unsalted butter.

• • Place the saucepan over low heat. Stir constantly until the Nutella and butter are melted and smoothly combined. Be careful not to overheat or scorch the mixture – low and slow is key.

• • Once melted and smooth, remove the saucepan from the heat.

• • If using, stir in the 1/2 teaspoon of vanilla extract.

Step 4: Coat the Popcorn

• • Carefully pour the warm Nutella mixture evenly over the popped popcorn in the large bowl.

• • Immediately add the toasted shredded coconut over the Nutella-coated popcorn.

• • Using a rubber spatula or large spoon, gently fold and toss the popcorn until it is evenly coated with the Nutella mixture and the coconut is well distributed. Work relatively quickly before the Nutella mixture starts to set. Ensure you scrape the bottom and sides of the bowl to incorporate everything.

Step 5: Cool and Set

• • Spread the coated popcorn in a single layer onto the baking sheet lined with parchment paper or wax paper. This prevents it from clumping together too much as it cools.

• • If desired, sprinkle with an additional tiny pinch of fine sea salt for that perfect sweet-and-salty finish.

• • Allow the popcorn to cool completely at room temperature for at least 20-30 minutes, or until the Nutella coating is set and no longer sticky. For faster setting, you can place the baking sheet in the refrigerator for about 10-15 minutes, but be mindful that this can sometimes make the popcorn slightly less crisp.

Step 6: Break Apart and Enjoy!

• • Once cooled and set, gently break apart any large clumps of popcorn.

• • Transfer your delicious homemade Coconut Nutella Popcorn to a serving bowl or individual containers. Serve immediately for the best texture, or store as directed below.