When I went to Cloverfield Organic Farm a few weeks ago and bought popcorn it needed a few more weeks to dry out. Tonight we tried it. Two small ears were the perfect amount for four people. I never knew we'd been eating stale popcorn, but we could taste the difference. Every kernel popped, and next year we will try growing popcorn.
This popcorn topping hails from my Berkeley hippie roots. Back in the late 70s my mother's vegetarian friend introduced us to the pleasures of nutritional yeast. Not impressed? Try it!
1/3 cup popcorn or kernels from two small ears
2 tablespoons olive oil
1 teaspoon kosher salt plus more to taste
1/3 cup nutritional yeast, or to taste
3 tablespoons of melted butter
Heat the olive oil in a big saucepan over medium high heat. Add the the popcorn and a teaspoon of salt and shake it well so that the oil and salt coat the kernels. When the first kernel pops, cover the pan and turn the heat down to medium. Shake it occasionally to be sure the corn isn't burning or sticking to the bottom of the pan. When it's done popping, pour it into a bowl and pour the melted butter over it. Add lots of nutritional yeast and salt to taste.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!