I have a love/hate relationship with popcorn. I love the taste of it, how you can eat a giant bowl and still not be stuffed, and it’s sweet savory flexibility. I hate how it leaves me running for dental floss after just one bite. But this popcorn is worth it!
This past summer, while accompanying Irving on a business trip to Dallas, David and I drove up to see my good friends Kim and Derek in Oklahoma. These friends were the very first to introduce me to veganism, back when I had no clue what that meant! Their daughter is almost exactly 1 year older than David. Kim was my cheerleader through my whole pregnancy with David, but had to move just 2 weeks before he was born, so she never got to meet him. And they’ve had a son since they moved away. So while we know our kids through the world of facebook, it was really fun to let the kids play together and get to know them in person!
^^^ Promise I was being careful as I took this! As you can see, there wasn’t a whole lot of traffic!
It was also fun to eat this popcorn! My recipe is loosely based on Derek’s recipe. He uses Lawry’s seasoning salt, but I don’t keep that on hand, so I recreated it with the spices I had in my cabinet. I bet you have a lot of them in yours too. And if not, fiddle with it til you have a balance that you like!
^^^ Second jar from the right—popcorn seasoning!
This makes enough to season several batches of popcorn. I make a big batch of it and keep it on hand in the cupboard so it’s ready whenever we need a quick snack. We just pop our popcorn on the stove top. It’s easy, and doesn’t require any fancy equipment. Just a pot with a lid!
This mix also makes a great gift! Just pack along a gift bag of popcorn with a jar of this seasoning blend, with instructions and you’re all set!
Before you jump in to the recipe, the 12 Days of Giving is still going on! Purchase a copy of my ebook Let It Snow, 6 vegan gluten free candy recipes and a kitchen print, and a portion of your payment will be donated to charity! See details here.
Seasoned Popcorn, makes enough seasoning for at least 10 ¼ cups of kernels, ¼ cup makes enough for 2 large servings, or 4 smaller servings
2 t garlic powder
2 t cumin
1 t onion powder
1 t paprika
1 T nutritional yeast
1 T salt
1 T olive oil
¼ c popcorn kernels (organic if possible, to avoid GMOs!)
Bragg’s aminos, optional
Mix the first 6 ingredients together and store in a small container.
Place 1 T of olive oil in a large pot with lid, and add one popcorn kernel. Heat over medium heat until kernel pops. Add 1/4 c kernels to the pot and put lid back on. Shake occasionally. When popping slows down, remove from heat. Toss quickly with 1-2 teaspoons of seasoning mix. Add a splash of Bragg’s just before the seasoning mix for some extra punch! Serve right away.
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