Popcorn: Nutritional Yeast, Flax Seed, and Beyond!
Todays recipe is my tried and true combination for seasoning popcorn. It's the collection of toppings I've been using for years! I like to try out different combinations from time to time (like the za'atar popcorn I posted a few weeks ago--link below) but this combination has stuck out as my favorite. As far as possible I always use nutritional yeast because it gives the popcorn a nice cheesy flavor, ground flax seed because it adds a toasty nutty touch, onion powder because it reminds me of sour cream and onion Pringles, garlic powder... because its garlic powder and last but not least Creole Seasoning (or salt if you don't want it spicy) because my dad puts it on everything... and so I started following likewise. Of course you have full liberty to mix and match or leave a few things out. When I make a bowl of popcorn for Jason he asks for nutritional yeast, garlic powder, and salt. Simple foods are his favorite. I on the other hand like my popcorn to have so much flavor that it smacks you in the face to make sure you know its time to eat dinner! That is all.
- For typical air poppers (like this one) Pour 1/3 cup popcorn kernels into the popping chamber. Place the cover on top of the base and make sure the sides are seated in the groove.
- Place a 2 to 4-quart or larger heat-proof bowl under the popping chute to collect popped corn. One batch will yield 5 to 6 cups of popped popcorn.
- Plug in the machine (or switch the bottom to ON depending on what model you have)
- Once the popping starts, it will take about 2 to 3 minutes.
- Unplug the machine when the pop corn is all popped. Be careful as the machine will be HOT.
- Drizzle the popcorn with extra virgin olive oil over the top. Now you can add your nutritional yeast, ground flax seed, garlic powder, onion powder and creole spice or salt (if desired). Be careful not to OVER salt.
- I like to eat my popcorn in a HUGE bowl so that I can scrape up the extra seasonings with each handful.