Popcorn is literally my favorite food in the world, has been my whole life. My two best friends growing up kept it stock piled for me at their houses since we didn’t have a microwave (my Mom was ahead of the time with radiation and nuking our food). I could finish an extra large tub myself at the movies. I definitely didn’t discriminate when it came to popcorn, I even like it a bit burned.
Popcorn is a great snack to have because it is high in fiber and low in calories, and there are so many fun ways to spice up the flavor. I don’t think the microwaved, buttered kind is healthy in the slightest but the recipe I’m going to share with you definitely delivers on taste while maintaining healthy benefit. When buying corn for popping make sure you buy organic because most corn now a days is genetically modified, (i.e. get that the hell away from my body).
Przemek (my Fiance) is now the popcorn master in our house. He has perfected it over the years so that there is no kernel left unpopped and so that it’s ever so slightly burned on some because he knows that is how I like it. I went through a winter obsession with this particular blend requesting it for dinner nightly. The seasoning is also his creation and I am obsessed. I actually showed you how to make it and have it ready ahead of time in my Popcorn Blend make your own spice post. It’s the one on the left below. Any of these blends would actually make great popcorn toppers if you are feeling adventurous!
- Popcorn Kernels (amount will vary depending on the size of your saucepan)
- Olive Oil
- Nutritional Yeast
- In a saucepan, heat about 1.5 tablespoons of olive oil on low heat, a 2 on a dial of 10.
- Put enough kernels to cover the bottom plus a little bit, you don’t want a super thick layer or some will burn while others won’t pop at all.
- Place the lid on, tilted so it’s not fully closed and air can escape
- It will take 3-4 minutes for the kernels to start popping, let them do their thing until you hear the popping slow down, then start moving the pan side to side gently to make sure every kernel gets popped. Once only individual kernels are popping, you can turn the heat off and put the lid on allowing the heat inside to pop the remaining kernels without burning the rest.
- Take popcorn out and put it in a bowl.
- Cut about an inch of a stick of butter off, then chop into smaller pieces and place one at a time into the still hot pan, drizzling over popcorn and moving popcorn around to make sure it’s well coated as you go. If you are a vegan, a great alternative to butter is coconut oil, the flavor is wonderful.
- Top with paprika, nutritional yeast, herbamare and chives to taste! You can also use garlic salt or sea salt instead of the herbamare.
Nutritional yeast is a great vegan source of B12, essential for proper brain and nevous system function and the formation of blood. We cannot produce B12 ourselves so it’s important to get it through our food, since it’s mainly found in animal foods, many vegans are lacking this essential vitamin. For those of you out there who don’t eat red meat, this is a great thing to add more of to your diet and it tastes like cheese! I add it to salad, grains, popcorn and eggs!