Ingredients:
- Canola oil
- Popcorn
- Fresh lemon
- Nutritional yeast
- Various salts
Directions:
See comments for general popcorn directions. Mix 1/2 C nutritional yeast with 1/4 cup various salts to have a nice mixture on hand for any time. I mix plain salt with sea salt, kosher salt, and various amounts of Captain Kernel’s Seasonings. I like the white cheddar and garlic parmesan. Also – Old Bay seasoning is good on popcorn.
Makes:
A great snack for as many people as you’d like.
Comments:
My great-grandmother grew up on a farm with a big area devoted to popcorn. So yes, popcorn has been a family comfort food for a few generations. Here’s my secret for you: cook popcorn in a pot that distributes the heat well. (I use a large soup nonstick soup pot by Calphalon. ) Add enough oil to coat the popcorn well. I usually fill the bottom of the pot with ¼” of canola oil and add enough popcorn for about two layers. Cook on high until the popping slows down and immediately dump into a big bowl. Squeeze a wedge of lemon and disperse the juice widely over the popcorn. Add the salt mixture very generously. Enjoy!
You can also try air-popped popcorn recipes from this site.