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Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
Pop the popcorn kernels in a large pot with the coconut oil over medium-high heat, covered, shaking the pot occasionally, until the popping slows to about 2 seconds between pops. Transfer to a large mixing bowl, discarding any unpopped kernels. You should have about 10–12 cups of popped corn.
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