March 28, 2020
Who doesn’t love a good snack? Salty, sweet, or both, we all have our favourites that we enjoy whether we are curled up watching a movie, doing homework, or hosting a gathering for family and friends. Although far from healthy, one of my favourite snack foods of all time is white cheddar popcorn, so when I actually started to consider the nutrient quality of the food I ate, I needed to figure out a way to healthify this savoury treat.
After some trial and error, I feel as though I have this recipe dialled in with room for adaptations if one so chooses. My daughter, who is an extremely picky eater, shovels this into her mouth every time I make it, so if that isn’t motivation to give this recipe a try, I don’t know what is. Get into your kitchen and start poppin’!
- 1/3 cup organic popcorn kernels
- 3 tbsp coconut oil (refined or unrefined)
- 1/4 cup nutritional yeast
- A drizzling of olive oil to coat popcorn after popping
- Sea salt to taste
- A few drops of black truffle oil (optional)
- In a heavy bottom pot, heat the coconut oil until very hot.
- Add a test kernel to the oil, once it pops, add the rest of the popcorn kernels and cover with a lid.
- Move the pot around while the popcorn is popping to prevent burning. When there are more than a few seconds between pops, remove the pot from heat and let sit for a minute while residual kernels pop.
- Drizzle a little olive oil, half the nutritional yeast, and salt over the popped popcorn and toss. Drizzle a little more olive oil and add the other half of the nutritional yeast, and maybe a pinch more salt and toss again (I find that adding the toppings in stages ensures even coverage)
- If you choose to use truffle oil, add it at this stage and toss once again
- Serve hot and/or store in an airtight container for about a week.