| ► Makes 6 Servings | |
| 3 tablespoons (45 ml) sunflower oil 3/4 teaspoon salt, divided
1/2 cup (105 g) popcorn kernels 1 1/2 tablespoons (25 ml) melted soy- free vegan butter 3 tablespoons (20 g) Sunflower Parmesan 1/2 teaspoon smoked paprika 1/4 teaspoon chipotle powder |
Warm the sunflower oil and 1/2 teaspoon of salt in a large pot over medium-high heat. Once a drop of water sizzles in the pot, add three popcorn kernels to the oil. Once they have popped, add the remaining popcorn kernels, and cover the pot with a lid.
When nearly all the kernels are popped, remove the pot from the heat and set aside for the remainder to pop. Drizzle vegan butter over the top, tossing the popcorn to coat it evenly. Sprinkle Sunflower Parmesan, smoked paprika, chipotle powder and 1/4 teaspoon of salt over the popcorn, and toss again to coat. Serve warm or allow to cool before placing in small bags for future snacks. |
SMOKY PARMESAN POPCORN
