There are many ways to make popcorn; using an air popper, in a paper bag in the microwave and on the stove top. Personally, I think the best popcorn is made on the stovetop and believe it or not, in a wok with coconut oil! It’s fun to watch the little kernels turn into a white, fluffy snack and is a solid dose of fiber as well. This savory popcorn makes a great snack. Blend the herbs as you wish, I used dried thyme, basil and savory. I also sprinkled nutritional yeast, a deactivated yeast in the form of a powder, over my popcorn. It adds a savory umami flavor and is often used in vegetarian and vegan dishes, as a dairy-free substitute for cheese. If you would rather use cheese, freshly grated Parmigiano-Reggiano is a perfect choice.
Ingredients
- 1 tablespoon coconut oil or extra virgin olive oil
- 2 teaspoons mix of dried herbs such as basil, rosemary, savory, thyme
- 2 tablespoons coconut oil (for the popcorn) or other neutral oil like grapeseed
- 1/3 cup popcorn kernels
- 1 teaspoon Kosher or fine sea salt or to taste
- 3 tablespoons nutritional yeast or freshly grated Parmesan cheese
Servings: cups
Instructions
- To make the herb topping, melt 1 tablespoon of coconut oil in the microwave. Add the dried herb mixture to the melted oil (or olive oil, if using) and stir. Set aside.
- Melt 2 tablespoons of coconut oil in a wok or large pot over high heat. Once the oil is melted add the popcorn kernels and cover the pot. Shake the wok or pan frequently while the popcorn is cooking. The popping noise will cease when the popcorn is done, about 3-4 minutes. Cautiously take off the cover. Transfer the popcorn to a large bowl and add the herb mixture, salt and nutritional yeast. Toss to combine.