chili

This popcorn recipe was inspired by the popcorn served at Kirkpatrick Choir parties at Rutgers University in the late '80's and early '90's. It was hot off the stovetop and home-spiced with layers of different chili pepper varieties. This recipe is appropriate for vegans and those with dairy allergies. The olive oil replaces the fat in a healthy way, and the nutritional yeast provides the buttery flavor. This dish is always a hit with my friends and family. The secret is in adding each ingredient separately and tossing between each addition. You can make it mild or spicy depending upon the type of chili powder you choose.

Organic Popcorn, 1/2 cup

Olive Oil, 2 TBSP

Sea Salt, 1/2 tsp

Chili Powder, 1 TBSP

Nutritional Yeast Powder, 1 TBSP

  Pop the popcorn in your favorite manner, and transfer the popcorn to a large bowl.

Drizzle the olive oil over the popcorn and toss with a wooden spoon to coat the corn.

Dash on the sea salt and toss to coat the corn with a wooden spoon.

Dash on the chili powder and toss to coat the corn with a wooden spoon.

Dash on the nutritional yeast and toss to coat the corn with a wooden spoon.

Serves 4...well maybe 2

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