Buttery, salty popcorn made all the better with onion, garlic, poppy seed and sesame. You need to add a bit of butter (oh darn!) and even a smidge of sugar (double-darn!) at the end to help the good bits adhere. Go ahead – just try to stop eating it.
1/4 cup (80 ml) of oil (either vegetable or avocado oil)
3/4 cup (175 ml) uncooked popcorn kernels
¼ cup (80 ml) butter, melted
1 Tbsp (15 ml) icing sugar
2 – 3 Tbsp (30 – 45 ml) Flav-O-Matic spice 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 melted butter and Flav-O-Matic. Toss well.