Sunday, May 26, 2013

Spicy Rosemary Popcorn

This is inspired by the lovely Kris Carr. It is seriously addictive.

3T Coconut Oil
1/2 Cup popcorn kernels
3 T Olive Oil
2T Minced fresh rosemary
2T Nutritional yeast
Pinch of Cayenne
Salt to taste

Rosemary Oil
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature.

Add 3 tbsp. of coconut oil to a heavy 3-quart saucepan
Pour 1/2 cup of popcorn kernels into the pan. Place a lid on top of the saucepan.
Shake the saucepan to coat the popcorn kernels with the oil.
Place the saucepan on a stove top burner at medium-high heat. Shake the saucepan occasionally until the kernels begin to pop.

Lift the saucepan slightly above the heat and continue to shake it while the kernels pop. Hold the lid in place carefully to avoid spilling the popcorn.

Remove the popcorn from the heat source when you hear 2 to 3 seconds between each popping sound. Leave the lid on for 1 minute or until the popping stops.

Remove the lid from the saucepan. Pour the popcorn into a large bowl.

Pour rosemary over popcorn along with the yeast, cayenne and salt. Toss to coat and enjoy!



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