I crave popcorn every once in a while, and this recipe is my all-time favorite. The truffle salt, spices, and nutritional yeast turn it into a decadent snack.

 

I am not the kind of person who loves movie theater popcorn. For me, it is not only too salty, but it is also so unhealthy, I cannot bear to eat it. 

 

This popcorn is made on the stovetop, the way people used to make it before there were microwaves or air poppers. Trust me, it won’t take but a few minutes, and it will be well worth your time standing over the stove. 

 

1 Tbsp coconut oil

1 cup organic popcorn kernels

1½ tsp cumin, ground 

1 tsp fennel, ground

¼ cup nutritional yeast

Truffle salt 

3 Tbsp butter

 

Heat a heavy-bottomed pan or stockpot on medium-high heat. Add the coconut oil. Once the oil has melted, add the popcorn kernels. Add enough kernels, approximately 1 cup, to fill the bottom of the pan in a single layer and cover with a lid. Once you hear the kernels begin to pop, hold on to the side handles with oven mitts and gently shake the kernels. Do this every couple of minutes to be sure that the kernels do not burn. Once the popping slows down, remove the pan from the heat but keep it covered and let it finish the last few pops. This takes about one minute. 

 

Melt 3 Tbsp butter. Pour half of the popcorn into a large bowl. Pour half of the butter on the popcorn and 2 pinches of truffle salt. Toss the popcorn with your hands. Add the rest of the popcorn and butter to the bowl, and the cumin, fennel, nutritional yeast, and an additional two pinches of salt. Toss again and taste. You can always add extra butter, salt, or spices to your liking

 

Just Salt It, and enjoy!