All Week Popcorn
It's a great snack!
Updated: January 2024
When I started intermittent fasting, popcorn as a snack was the thing that made it all work. Drink a glass of water alongside and feel very full for very few calories and a nice dose of a whole grain.
Directions
- Start with a bigger pot1 until you have a sense of volume
- Heat the oil over medium in a big pot with a couple of kernels.
- Wait until the initial kernels pop
- Turn off the heat
- Dump in the rest of the popcorn, and swirl for ~20 seconds
- Turn the heat back on and:
- Gently shake the pot to keep the un-popped kernels at the bottom near the heat and to keep the popped kernels from burning
- Cover the pot with something that breathes (kitchen towel, sieve, regular lid with a bit of space to vent). If you contain the steam the popcorn will come out too chewy.
- Once the pops are a few seconds apart turn off the heat
- Dump the popcorn into a big bowl
- Add the nutritional yeast and salt to taste
- Once it’s cooled, dump it all into a big zip lock bag, and enjoy until it’s gone or gets too stale. If you keep the bag closed, it lasts about a week.
Ingredients
| Amount | Notes |
|---|---|
| 1/2 Cup Popcorn | Red Mill White kernels are the fluffiest and least chewy2 |
| ~2 Tbsp Coconut Oil | Basically enough to cover the bottom of the pan without drowning the kernels3 |
| Some Nutritional Yeast | Adds a nice parmesan-y flavor with other heathy good side effects |
| Some Salt | Can’t live without it |
| Some Meat Seasoning | Highly optional! But depending on the blend can add a little more complexity |
That’s it, enjoy!