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2 tablespoons nutritional yeast 1 teaspoon Aleppo pepper or crushed red pepper 1 teaspoon kosher salt 8 cups (64g) just-popped popcorn (from 1/2 cup (83g) kernels) 1/4 cup (60ml) olive oil. In a thin and shallow 3 1/2-quart pot, heat the oil over high heat. Put 2 kernels of popcorn into the pan, cover, and wait to hear them both pop. Remove the pan from the heat, take out the 2 popped kernels, add in the remaining kernels, cover, and let sit for 1 minute. Put the pot back over the stove on high heat.
But this recipe for homemade popcorn is by far my favorite. You don’t need an old-time popcorn maker like I have. A stove-top popcorn maker with the turn handle or any old pot works just fine. Just make sure your pot is plenty big, so the popcorn doesn’t overflow out of the pot and onto the stove as it pops.
Pour a thin to medium layer of olive oil in the bottom of a skillet. About 1/8 cup does the trick for an 8″ pan. Place a single kernel of corn in the middle of the pan, cover and heat on medium high. When the kernel pops, add just enough corn to barely cover the bottom of the pan. 1. Popcorn Butter Can be substituted with store bought Ghee.
Recipe makes more than you need because it’s easier to make this quantity, and it keeps for months. We’re making ghee here which is clarified butter, which is butter where. Heat the oil in a 3-quart saucepan on medium high heat.
If you are using coconut oil, allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Watch how to make this recipe. Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl.
Cover with heavy-duty aluminum foil and poke 10 slits in the. Homemade natural popcorn recipe. If the toppings you use don’t stick as well as you want with this recipe, don’t add more oil, or it won’t combine properly. Stick with spritzing a little. Sugar ‘n’ Spice Popcorn In a small bowl, drizzle 3 cups popped popcorn with 1 teaspoon flaxseed oil.
Sprinkle with 1 teaspoon powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, and. 4 c popcorn = about 5 c cornmeal; HOMEMADE POPCORN. Ditch the overloaded preservative stuff, all you need for homemade popcorn is: 1/2 c popcorn 3 T oil. Put the oil and popcorn into a pot. Cover and turn the heat to medium. Leave the lid slightly ajar to allow for steam to escape.
When the popping slows, remove from the heat.
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