Cooking your own popcorn is much simpler than you may think, and with this foolproof method you won’t be left with any burnt or unpoppped kernels.
This seasoning is very tasty and feels naughty (and depending on how much butter you add it can be) but is free from a lot of the artificial flavourings that packaged chips and popcorns can have in them.
- 3 tsp coconut oil
- 1/3 cup popcorn kernels
- 50g butter
- 1-2 tsp salt
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp chilli powder (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp nutritional yeast flakes
Heat the oil in a large saucepan on medium high heat until it is all melted.
You can check the oil is hot enough by throwing in a couple of kernels, covering the pan and waiting for them to pop.
When they do, add the rest of the kernels and shake the pan so they are in an even layer. Put the lid on and take the pan off the heat for 30 seconds.
After the 30 seconds, place the pan back onto the heat. Once you hear some vigorous popping, give the pan a bit of a shake to help the kernels pop evenly.
Once the popping slows down to several seconds between the pops, take the pan off the heat and pour the popcorn into a large bowl.
Now place the pan back on the heat and add the butter. Let it start to melt then add the spices and salt. As soon as the butter starts to brown, take it off the heat and pour over the popcorn as evenly as you can. Sprinkle the nutritional yeast over the popcorn, then stir it all through so that it is evenly coated. You might like more or less salt to taste, or more or less butter.