Yield: 12 cups
Time: 5- 10 mins
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| Sour Cream & Chive Popcorn |
Popcorn is one of those snacks that can either be really healthy or really not depending on what you flavour it with - this is a healthy & flavourful version. Popcorn is a wholegrain snack that is high in fibre and antioxidants and also contains protein (1g per cup popped). I used a stainless steel stew pot to make this snack - there is no need for a fancy popcorn machine, all you need is to read the instructions and to not get impatient wondering when your corn will finally pop - when you're watching it feels like it takes much longer than it actually does!
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| Sour Cream & Chive Popcorn |
So I give you; perfectly popped savoury popcorn, coated in a homemade vegan sour cream and chive seasoning, this snack is simple, healthy and tastes amazing! The seasoning is made up of ground nutritional yeast, dried chives, onion granules, garlic powder and Himalayan pink salt to create a creamy herby topping for your popcorn that will leave you reaching for more - the good news is that 1/3 cup un-popped kernels yields 12 cups of popped corn so you and your friends/ family will have plenty to munch on! If you do decide to double the recipe, make it in two batches, there will be too much popcorn to fit in one pan.
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| Sour Cream & Chive Seasoning Ingredients-Chives, Onion Granules, Pink Salt, Onion Powder & Nutritional Yeast Flakes |
Top Tips:
- Always put a lid on the popcorn pan
- Use a medium sized hob ring on a medium heat
- Don't be tempted to turn the heat up too high
- Shake the popcorn & seasoning in a separate bowl - it will stick to the hot pan
- Don't use old popcorn
- Never overcrowd the pan - the kernels need to touch the bottom
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| Start off with only oil & 3 kernels in the pan |
Last time I tried to make popcorn it burnt to a crisp and didn't even pop, this was over a year ago now and I hadn't attempted it again since. However, I did some research online and found that old kernels which lack moisture can cause burning and I also looked into the best way of popping them on the stove. I found out that you do not need a heavy pan like some state, but there is a trick where you start out with only 3 kernels in the pan and add the rest later - allowing the pan to reach the right temperature first. Above I have listed my top tips for perfect popcorn.
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| Sour Cream & Chive Popcorn |
You'll need:
- Large Pan/Stew Pot + lid
- Nutribullet milling blade/Spice grinder/ pestle & mortar
- Large Mixing/Serving Bowl
- Cup/spoon measures
Ingredients:
- 1 tbsp olive/coconut oil
- 1/3 cup popcorn kernels
- 2 tbsp nutritional yeast
- 2 tsp dried chives
- 1 tsp onion granules
- 1/2 tsp garlic powder
- 1/4 tsp ground salt
Method:
- Using a spice grinder or pestle and mortar, grind up the nutritional yeast flakes and chives into a powder and mix well with the onion, garlic and salt. Place to one side.
- On a medium sized hob ring, add 1 tbsp oil to the large pan, and tilt the pan to fully coat the bottom. Add 3 kernels to the center of the pan, put the lid on and turn onto a medium heat.
- When the kernels pop, remove the pan from the heat, add 1/3 cup of kernels, replace the lid, shake well to coat all the kernels in the oil and count to 30 seconds. This will allow the kernels to heat up gradually.
- Return the pan to the heat and once the first kernel has popped, lightly shake the pan, continue to do this until the pops are more than 1 second apart. Then remove from the heat.
- Transfer the popcorn to a bowl, shake the seasoning over and toss through to evenly coat the corn. Enjoy your healthy and delicious snack! Cassidy xx
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| Sour Cream & Chive Popcorn |
