I lived with a vegetarian for a while and his favorite way of making popcorn (which is now my favorite) is using olive oil (instead of butter), vegetable salt and brewers yeast.
Cooked in coconut oil, seasoned with nutritional yeast, cayenne and salt or a spray of umeboshi vinegar, soy sauce or Bragg's liquid aminos. Sometimes spicy hot sauce (Red Hot style or Tabasco style) is really good too!
I personally just like it salted. I don't need oil and butter all over it, that kind of ruins it for me. If I want butter flavor, then I'll spritz on some butter spray or use the Butter Buds sprinkles. But my favorite popcorn is right out of my air popper and sprinkled with salt.
I don't use oil to pop my pocorn, I put the kernels in a brown paper bag and let them pop. When I top it with something it is either butter or cinnamon sugar (my fav)
I don't use oil to pop my pocorn, I put the kernels in a brown paper bag and let them pop. When I top it with something it is either butter or cinnamon sugar (my fav)
Wait, what? I want to know how to do this! How do you seal the bag? I'm guessing you microwave it? I used to have an air popper but it didn't work well. It left about 1/2 the kernels unpopped. So now I use olive or canola oil.
I like to air pop a bowl full and then grate dark chocolate chips over it. Grate-toss-grate-toss etc until I have grated over maybe 10 chips (it dosen't take many to give each kernel a lot of flavor)
Makes a great (grate--har) afternoon snack when my chocolate cravings kick in.
Mmmm...wonder if I can also grate in a soft pepermint candy to make minty chocolate popcorn...wouldn't take more than one or 2 if they're small....
(back to the kitchen...)
Just a brown paper bag, spray with cooking spray, a quarter cup of kernels. Fold over the top, fold the bag flat again, place it folded bottom side down and microwave on high for 3 minutes, or until there are 2-3 seconds between pops.