Herby & Salty Greek Popcorn
When popcorn starts to toast on the stovetop along with the salt, herbs and spices in the blend, their scent amplifies. If you thought smelling the jar was a treat (it is), just wait till you lightly toast it. Factor in the richness of butter browning (or the earthy fragrance of olive oil if you’re making it vegan) – and you can see that you’re bringing together a symphony for your nose (and soon, your tastebuds).
Yes, The Salty Greek popcorn is that irresistible. Consider this your warning. We recommend making a double batch: to stop the neighbours from rioting; for a movie night with friends; or to keep for an easy snack on hand. It will stay fresh in a sealed contained for 1 week (if it isn’t instantly devoured).
If you want this popcorn to last more than two minutes, lock your doors. For the heavenly aroma that will emanate from your kitchen and waft down the street and into the neighbours windows is sure to have people positively possessed to knock on your door to find out what could possibly be cooking. This aroma is, of course, thanks to the goodness that’s in The Salty Greek blend.
The Popcorn Playlist
You know the popcorn song right? The one with the popping noises? Yeah, drives you insane, huh? So, who would have guessed there would be were so many remixes of it?! We’ve put all the popcorn song remixes together in an hour long playlist on our Spotify, just for you!
We recommend playing this if:
You want to torture someone
You want to be sent home early from work because nobody can stand a second more of this infernal popping music
You never want to be passed the aux cord ever again
You’re in the 1% of people worldwide who actually enjoy this (even though we may not understand it, we admire you for this!)
Ingredients
1/2 Cup, Popcorn Kernels
2 Tbsp, Extra-Virgin Olive Oil OR
2 Tbsp, Butter (or a mix)2 Tbsp, The Salty Greek
Equipment
Heavy bottom pot/pan with a good closing lid
Bowl to serve
Recipe Steps
Add oil or butter to your pot/pan on the stove over a medium heat. Once heated, add a couple of the popcorn kernels to check the pot is hot enough. If they pop immediately it’s ready to add the rest.
Add all the kernels, cover the pot and give it a shimmy shake to distribute the kernels evenly.
When the kernels start popping tip the lid just a touch to allow the steam to escape, just a little bit.
As the popping sound slows down turn off the heat and cover with lid.
Remove the lid once all popping sounds finish, add The Salty Greek and toss well – either in the pan with the lid on, or in the serving bowl.
“Pop” into a bowl and serve immediately - but don’t worry the popcorn will taste good for a 1-2 weeks afterwards if sealed in an airtight container and stored in a cool, dry place (like the pantry).
Tip: If your popcorn is overflowing the pot while cooking, just tip the upper portion into a bowl and return it to the heat. For a fragrant take, use coconut oil.
OBLIGATORY POPCORN-THEMED JOKES (yes we know they’re corny (one may even say pop-corny) but food-themed jokes make us laugh)
Why aren’t there many jokes about Popcorn? Because they are all too corn-y! What did baby corn say to mummy corn? Where’s Pop corn?
More Recipe Ideas
