Pantheogenic Popcorn™ a.k.a. The Best Popcorn You've Ever Had
Indian-Hippie fusion cuisine at its finest. Popcorn is popped on the stovetop in ghee, then tossed with chutney powder, nutritional yeast, and extra virgin olive oil.
Servings: 2 quarts (approx.)
Ingredients
- 2 tablespoons ghee
- 1/3 cup popcorn kernels
- 1 heaping tablespoon nutritional yeast flakes
- 1 heaping tablespoon red chutney powder
- 2 teaspoons extra virgin olive oil
Instructions
- In a medium (3-quart) saucepan, melt the ghee over medium-high heat.
- Add the popcorn to the ghee and cover. Shake the pan occasionally until you begin to hear popping sounds.
- While the corn is popping, shake the pan every few sew seconds to make sure the popcorn doesn't burn and all of the kernels have a chance to pop.
- When the popping sound reduces to once every two or three seconds, remove the pan from the heat and transfer the popcorn to a large serving bowl.
- While the popcorn is hot, sprinkle in the nutritional yeast and chutney powder, and drizzle the olive oil over the top. Toss to combine and serve immediately.