Savory Popcorn

Popcorn is fun.  We used to eat it in the movies, when we were at amusement parks, and on weekend nights when we stayed in and played games or watched something on the television.  Popcorn, at least for me, is associated with something involving family and friends.

We started making popcorn when the boys were growing up and we would stay in to watch a movie.  Granted, I always had to drag the vacuum out afterwards to swoop up the mess on the floors, but I think of it as a guilt-free snack.

Over the years we have devised several recipes for popcorn which are a deviation from the norm.  With two vegans and a lactose-sensitive individual in the house, we don't use butter or cheese.

Last night's offering was popcorn made the old-fashioned way with basic vegetable oil, in a saucepan with a lid, popped, and then tossed into a bowl.  The seasoning is what makes it something special.

Let's just say truffle salt is an awesome addition.  Then, sprinkle with a little Nutritional Yeast to make it feel buttery without adding anything else.  We made two batches and it is all gone.

Serves: at least four
Prep and cook time:  maybe 10 minutes

Start with a tablespoon of vegetable oil in a pan that has a lid.  Add a half-cup of raw popcorn and let it explode!  Dump it into a larger bowl and toss with seasoning.

Other option include herbs such as dried thyme and lemon pepper.  If you like southwest flavors, sprinkle with dash of chile powder, salt, and maybe a hint of cumin.  I know someone who adds taco seasoning to her popcorn.  Oh, and boy #3 simply sprinkles garlic powder on his.

Popcorn is a blank palette.  Add whatever flavors rock your boat.

Or NOT...  Sometimes people like popcorn just plain.  Set some aside for the purists in the group.

- Kim Fielding