Rockin’ Rosemary Popcorn
Ingredients:
- 3 Tbsp grapeseed oil or peanut oil (higher smoke point than olive oil)
- 1/2 cup (120 g) popcorn kernels
- 2 1/2 Tbsp olive oil
- 2 Tbsp minced fresh rosemary
- 3 Tbsp nutritional yeast
- 1/4 tsp cayenne powder
- Salt, to taste
Instructions:
-
Read through recipe and put all ingredients in your work area before starting your prep.
-
Place a 5-quart saucepan on medium heat. Add grapeseed or peanut oil.
-
Add a few popcorn kernels to the hot oil and cover the pan with a lid. Once the kernels pop, remove saucepan from heat.
-
Add all kernels, distributing them evenly on the bottom of the pan. Cover and count to 20. (This step is important! By removing saucepan from heat and shaking it, all the kernels will be coated with oil and brought to the same temperature. Only then can your kernels pop at the same time when placed back on the heat.)
-
Place saucepan back on heat, and shake the pan while still on the burner. The popcorn will slowly begin to pop. Once the kernels begin popping, crack the lid slightly to let a small amount of steam escape. Continue shaking the pan over the burner until you no longer hear popping. Remove from heat immediately and pour all popcorn into a large bowl.
-
In a small saucepan on medium heat, heat olive oil and add rosemary. Stir for a minute until the rosemary becomes crisp. (Cooking the rosemary releases its flavor into the oil.) Pour rosemary oil over popcorn slowly while tossing the mixture.
-
Sprinkle nutritional yeast, cayenne and salt over all popcorn; cover bowl and shake or stir thoroughly. Enjoy immediately.
Nutrition Information Per Serving:
284 calories, 20.2 g total fat, 2.4 g saturated fat, 8.6 g polyunsaturated fat, 8.2 g monounsaturated fat, 0 mg cholesterol, 152 mg sodium, 219 mg potassium, 21.9 g total carbohydrates, 5.2 g fiber, 0.2 g sugar, 6.6 g protein, 1% calcium, 7% iron
Â
