Melt the coconut oil in a large saucepan on medium high heat.

Then add 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the popcorn kernels in the pan and shake gently so that they lay in an even layer and cover.

Once the kernels start popping, you should keep shaking the pan gently so that the kernels keep dropping back into the coconut oil and as many as possible pop. Try to leave the lid open a tiny bit as this helps to reduce the steam so you get nice crispy popcorn.

Eventually the popping will slow down, at which point you can remove the pan from the heat and decant into a sharing bowl.

Quickly add in the thyme and salt, toss to mix well and either all dive in at once, or decant into bowls and share out.