Ingredients
- 2 tablespoons pure olive oil, or coconut oil, or palm oil, or palm shortening
- 1/2 cup popcorn kernels (verify GF – seriously!)
Method
- In large heavy-bottom saucepan, stir together pure olive oil and popcorn kernels.
- Place saucepan over medium heat; cover pan partially with lid to allow very hot steam escape; cook 4 – 6 minutes, or until popping sound slows.
- Remove saucepan from heat; place on lid; set aside until popping stops, about 1 minute.
- Pour popcorn into large bowl; toss with olive oil or melted coconut oil, added by the tablespoonful, and sea salt, if desired.
Serve immediately. Servings: 8 – 10 cups. Prep Time: 5 minutes. Cooking Time: 4 – 6 minutes.
Flax Oil Popcorn
Toss popcorn with 2 tablespoons pure olive oil or melted soy-free vegan buttery spread (Earth Balance®); set aside; in airtight container, combine 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon sea salt; place on lid; shake to combine; pour mixture over popcorn; toss to coat popcorn; serve.
Toss popcorn with 2 tablespoons pure olive oil or melted soy-free vegan buttery spread (Earth Balance®); set aside; in airtight container, combine 1/2 cup nutritional yeast flakes, 1/8 teaspoon sea salt, and 1/8 teaspoon fresh ground black pepper; place on lid; shake to combine; pour mixture over popcorn; toss to coat popcorn; serve.
Pop as directed using either pure olive oil or coconut oil. Pour popcorn into large bowl; toss with plain or lemon flavored flax oil (Barleans®); serve.