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Directions
Pour Olive oil into bottom of lidded saucepan. Note: depending on the size of your pan, you may need more olive oil than called for in our recipe. You need a genrous pool of oil that covers the entire pan bottom and coats every popcorn kernel. Add 1 cup of popcorn. Shake the pan to coat the popcorn kernels. Hurry up, get that lid on! Shake the pan vigorously as the popcorn pops. You can do a little popcorn dance while shaking
the pan and that will help.
Every so often, lift the lid a bit so steam can escape (watch out for exploding popcorn kernels!) Letting the steam out ensures your popcorn will be light and crunchy. If the pan fills up, empty some of it into a bowl (again, watch out for shooting kernels), then return the pan to the stove top and shake some more. When the last kernel has popped, empty out the pan into your large, large bowl.
Use a large wooden spoon to stir the popped corn as you add the following. Be sure to do this right away, while the popped corn is still hot:
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sprinkle olive oil all over the popped corn and toss it in
- add 1/2 teaspoon of turmeric and toss popcorn thoroughly. Notice how turmeric gives your popcorn a nice, yellow, "buttery" color
- add 1/2 cup large flake nutrional yeast, toss it to coat popcorn. The yeast is the secret ingredient that makes your popcorn so yummy (and all those bags of commerical chips as well). Nutritional yeast has a savory, cheesy flavor that helps popcorn melt in your mouth.
- 1/2 teaspoon turmeric
- 1 tablespoon sea salt - you may want more or less of this, depending on your taste. Toss it in, taste a bit and toss in some more, if you like.
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