Place oil, sea salt and popcorn into a medium sauce pan. The sea salt dissolves when added at the beginning of cooking, resulting in a milder and evenly dispersed salt flavor. Cover and place over a high flame, shaking the pan occasionally. When it starts to pop, lift the pot about 2 inches above the flame, shaking the pot every few seconds. Holding the pot above the flame instead of leaving it on the burner, reduces burning and results in a perfect batch of popcorn. Continue to pop until the popping stops. Pour into a serving bowl.
Leftover popcorn makes a quick and easy whole grain breakfast food, when there is no time to cook.
Per serving - 84 calories, 6 g fat (54% calories from fat), 1 g protein, 10 g carbohydrate, 2 g fiber, 0 mg cholesterol, 115 mg sodium