This is a zippy twist on salt and vinegar popcorn – except a thousand times better!
1/3 cup (80 ml) of oil (either vegetable or avocado oil)
3/4 cup (175 ml) uncooked popcorn kernels
2 – 3 Tbsp (30 – 45 ml) Bad’Az Za’atar blend
2 tsp salt (10 ml) (or more to taste)
- On the stovetop, using a 4-quart pot (with a lid) heat the oil to a medium high heat.
- Mix together the blend and salt
- Add popcorn and cover with the lid. Once the popping starts to slowdown, remove the pot from the heat. Leave covered, wait for 2-3 minutes to allow the final pops, then empty into a large bowl.
- Sprinkle the popped corn with spices and toss well.