1/2 cup organic popcorn kernels 2 Tbsp high heat canola oil Fresh lemon for squeezing onto popcorn (or organic butter, optional) 1/8 - 1/4 tsp sea salt 3 Tbsp yeast flakes (I like KAL brand) Add oil and popcorn kernels to a medium size sauce pot. Stir the pot to evenly distribute oil and kernels. Set on the burner. Cover with a lid. Listen for all of the kernels to pop. To determine this, do not remove lid and check. You will surely get kernels flying onto the floor. Instead, just listen. When it has been more than 30 seconds since you’ve heard a pop, remove the pot from the burner and pour the contents into a big mixing bowl. Cut the lemon and squeeze over kernels. If you don’t wish to use salt, the lemon makes a nice, similar flavor enhancer. Otherwise, sprinkle with sea salt and nutritional yeast flakes. Mix it up to coat evenly.
Originally published in the Santa Monica Daily Press print edition on June 7, 2008. Read the original PDF.