Disaster-Proof Party Popcorn
Serves up to 12 for cocktail snacks
3 T peanut oil
¾ c popcorn kernels
3 T nutritional yeast (this will be with the dietary supplements at your local Whole Foods or health food store, and while it sounds like a strange addition, it has a nutty flavor that is reminiscent of parmesan cheese and pairs great with popcorn…if you can’t find it, you can substitute grated parmesan)
1 t ground mustard powder
1 ½ t salt (and more to taste)
1 t dried thyme leaves (or herbes de Provence or Italian herb mix)
½ t garlic powder
¼ t espelette or cayenne pepper (optional)
Mix all of the spices and herbs with the nutritional yeast in a small bowl.
Put oil and popcorn in a large pot, shake to be sure all the kernels are coated, cover pot with tight fitting lid and turn the stove burner on high. Popcorn should start to pop within a couple of minutes. Leave the pot alone until you hear the popping slow down, and then give it a shake or two just to be sure that you are getting all the kernels popped. When the popping slows to two to three seconds between pops, turn off the heat, remove the lid, and pour the popcorn in a bowl large enough for you to mix it around easily. Sprinkle hot popcorn with about 1/3 of the yeast/spice mix and toss popcorn thoroughly. Taste. Add more yeast mix and salt until you get the flavor you want. Once you have the right balance, either eat right away, or let the popcorn sit uncovered at room temperature until completely cool. Store in Ziploc bags or Tupperware containers for up to 36 hours. You can toast on sheet pans in a 400 degree oven for 3-4 minutes to recrisp or if you want to serve warm. The herb mix can be stored in a small Tupperware container for up to a month.
RECIPE FOR DISASTER
by Stacey Ballis