Around-The-World Coconut Popcorn Mix

• 2 tablespoons coconut oil
• 1/2 cup unpopped popcorn
• 1/4 cup canola oil
• 2 to 4 Thai chili peppers, minced
• 2 garlic cloves, minced
• 1/4 cup superfine sugar
• 1/2 cup peanuts, lightly roasted
• 1 teaspoon lime zest, finely grated
• 2/3 cup shredded, dried coconut, lightly toasted
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper, ground

1. In a large pot (at least 5 quarts), heat coconut oil over medium-high heat. When it is hot, add the popcorn and cover tightly. Once popping starts, vigorously shake the pot to distribute kernels. Once popping slows, remove the pot from heat and pour popcorn into a large bowl.
2. In a large skillet, heat the canola oil over medium heat. When it has warmed, add garlic and chili peppers just until they release their fragrance, about 10 seconds. Immediately add the sugar and stir several times to just melt the sugar. Pour over the popcorn.
3. Add the peanuts, lime zest, coconut, black pepper, and salt, and toss well to mix.

coconut oil, popcorn, canola oil, chili peppers, garlic, sugar, peanuts, lime zest, salt, black pepper

Taken from food52.com/recipes/3174-around-the-world-coconut-popcorn-mix (may not work)