Samin's Forever Popcorn

• annokset: About 8 cups

Ainekset

1/2 cup nutritional yeast

1 1/2 teaspoons (5g) kosher salt

1 tablespoon sunflower, safflower, grapeseed, or canola oil

1 tablespoon coconut oil

1/4 cup popcorn kernels

Ohjeet

Use a spice grinder or mortar and pestle to grind the nutritional yeast and salt into a fine powder. Sprinkle 2 tablespoons of the mixture evenly into a large bowl and set aside, along with another large bowl.

If, like me, you are popcorn-obsessed enough to own a hand-cranked stovetop popper, use that. Otherwise, Wrap the lid of a large Dutch oven with a clean kitchen towel (this will trap the steam and keep it from dripping back down into the popcorn and making it soggy).

Add both oils and a few kernels to the pot and set over medium-high heat. Cover and cook until the kernels pop.

Add the remaining kernels, cover, and Cook. Either crank the handle or shimmy and shake the pot until the popping subsides (wear potholders or use clean kitchen towels to hold the pot -it will get HOT!).

Immediately uncover the pot and pour the popcorn into the prepared bowl. Sprinkle with another tablespoon of the yeast mixture. Invert the second bowl and use it to cover the bowl of popcorn. Holding the bowls together, shake vigorously to combine. Taste and adjust the seasoning with more salt and nutritional yeast as desired. Serve immediately. Store any remaining ground yeast mixture in an airtight container.

Muistiinpanot

Recipe from good things, by Samin Nosrat