This savoury umami popcorn snack is quick and very easy to make. Be sure to double the quantity required as once you start eating them, it’s very hard to stop! The umami flavour comes from nutritional yeast – a nutrient-rich food packed with B vitamins, protein and antioxidants. It supports energy production, boosts immunity with beta-glucans and promotes gut health as a natural prebiotic. Everything that you need in a ‘back to school’ snack for your kid’s (or your own) lunchbox.
Ingredients
1/4 cup popcorn kernels plus 1-2 tbsp oil (eg coconut, olive or vegetable oil)
2 tblsp olive oil to add to the popped corn (or melted coconut oil)
3 tblsp nutitional yeast
1 tsp smoked paprika
1/2 tsp sea salt (adjust to taste)
1 tbsp sesame seeds (optional, for added texture and flavour)
Method
1st Step – Making the popcorn
- In a large, heavy-bottomed saucepan WITH A LID, add the oil and 2-3 TEST kernels. Cover the pot and heat over medium heat
- When the test kernels pop, the oil is ready
- Add the rest of the popcorn kernels in an even layer. Cover with the lid, leaving it slightly ajar to let steam escape
- Shake the pot gently but continuously to prevent burning and ensure even popping.
- When popping slows to 2-3 secs between pops, remove the pot from the heat. Let it sit briefly to allow any final kernels to pop.
- Pour the popcorn into a large bowl and let it cool before adding the oil and seasoning
- In a small bowl, combine nutritional yeast, smoked paprika and salt
- Drizzle the olive oil over the popcorn, tossing well to coat
- Sprinkle the seasoning mixture evenly over the popcorn, tossing again to ensure even coverage
- Pack into an airtight container or small paper bags
(if the popcorn loses its crispness, simply reheat for 20-25 mins in an oven set at 120C fan-forced)