1/3 cup (80 ml) of oil (either vegetable or avocado oil)
3/4 cup (175 ml) uncooked popcorn kernels
1 Tbsp (15 ml) Saturnalia blend
2 Tbsp (30 ml) grated parmesan cheese (or substitute nutritional yeast for an out-of-body experience)
1/2 tsp salt (2.5 ml)
1. On the stovetop, use a 4-quart pot (with a lid), and heat the oil on medium-high setting.
2. Add popcorn and cover. Once popping starts to slow down, remove pot from heat.
3. Leave covered, wait for 2-3 minutes to allow the final pops, then empty into a large bowl.
4. Sprinkle the popped corn with Saturnalia, grated parmesan cheese and salt, alternating and tossing the popcorn. If you prefer a little saltier, add to taste. Same goes for the cheese.