SMOKY PARMESAN POPCORN
SERVES 6 PORTIONS
3 tbsp.(45 ml) sunflower oil
3/4 tsp. salt, divided
1/2 cup (105 g) popcorn kernels
1 1/2 tbsp.(25 ml) melted soy-free vegan butter
3 tbsp.(20 g) Sunflower Parmesan
1/2 tsp. smoked paprika
1/4 tsp. chipotle powder
NUTRITIONAL VALUES
Calories: 178kcal
Fat: 12.6g (1.2g S.Fat)
Carbs: 15.1g
Protein: 4.7g
Sugar: 0.5g
Sodium: 340mg
METHOD
In a large pot, heat the sunflower oil and 1/2 teaspoon salt over medium-high heat. Add three popcorn kernels to the oil once a drop of water sizzles in the pot. Once they've popped, add the remaining popcorn kernels to the pot and cover with a lid.
When almost all of the kernels have popped, remove the pot from the heat and set aside to allow the remaining kernels to pop. Drizzle vegan butter over the popcorn and toss to coat evenly. Toss the popcorn with the Sunflower Parmesan, smoked paprika, chipotle powder, and 1/4 teaspoon salt to coat. Allow to cool before storing in small bags for future snacks.
When almost all of the kernels have popped, remove the pot from the heat and set aside to allow the remaining kernels to pop. Drizzle vegan butter over the popcorn and toss to coat evenly. Toss the popcorn with the Sunflower Parmesan, smoked paprika, chipotle powder, and 1/4 teaspoon salt to coat. Allow to cool before storing in small bags for future snacks.
