It’s snack time.
Huge fan of popcorn right here. Of all the savory snacks, popcorn might be my favorite. It’s so versatile! You can basically make it anything you want.
Did you know it is believed the earliest application of corn was for popping? It’s been used as decoration and for ceremonial adornment for thousands of years. (Thanks, Popcorn Board!)
I came across this recipe for popcorn in the first Thug Kitchen cookbook and have kept it in the rotation ever since. It’s such a simple recipe but it can pretend to be a little more highfalutin too.
by Thug Kitchen
2 teaspoons nutritional yeast
1 teaspoon dried basil
1 teaspoon dried thyme or dill
1 teaspoon garlic powder
⅛ teaspoon salt
1 ½ tablespoons high-heat oil like grapeseed or refined coconut oil
½ cup dried corn kernels
1 ½ tablespoon olive oil
⅛ teaspoon salt (optional)
Make the herb topping: Mix together the nutritional yeast, dried herbs, garlic powder and salt in a small bowl.
Make the popcorn: In a large stockpot, heat the high-heat oil over medium heat. Add a couple kernels of corn, put on the lid, and shake it around every now and then. Once one of them pops that means your pan is ready. This might take up to a minute and a half.
When the pan is hot, add the rest of the kernels and cover with a lid. Use a glass lid if you have it. Shake the pan around every couple of seconds to keep the kernels from burning. It’s like stirring without releasing all the heat. If they don’t start popping within the first 30 seconds, turn your heat up just a bit. Once you hear more than a couple seconds between pops, turn off the heat. See, that took no time at all.
Pour the popcorn into a big bowl. Pour the olive oil all over that and stir (or shake) it around to try and get a bunch covered.
Sprinkle in that herb blend and toss it around. Taste and add another ⅛ teaspoon salt if you’d like. This keeps for a couple days in an airtight container if you have the self-control. (I don’t usually.)
This recipe is great for…
A Super Bowl party (hostess or guest)
A regular party (hostess or guest)
We learned in one of Stella’s cookbooks that you can pop your corn with just a brown paper bag in a microwave. So if you don’t want to do the whole oil and a saucepan deal, just put 1/4 C. of kernels in a brown paper bag, roll it closed and then heat in the microwave for about two minutes or until the popping mostly subsides. Yes, it’s really that easy to make microwave popcorn! You can shake up all of the ingredients that go on the popcorn right in the bag. Enjoy!
A Sophisticated Popcorn