Popcorn has always been one of my go-to snacks – it’s a whole food (always a win!), super customizable, and in most cases, you can eat a big ol’ serving of it without too much guilt. I’ve owned a few different popcorn making devices in the past, but have been making stovetop popcorn most often lately – it just tastes better, and eliminates the need for a 1-purpose kitchen appliance (I’ve been making an effort to pare down my kitchen clutter lately and it feels amazing!). Most of the time, I pop my kernels in coconut oil and then add salt and nutritional yeast – but lately I’ve been looking to shake things up a bit. Enter malt vinegar powder – it’s a genius way to give “salt and vinegar” flavor to popcorn without creating soggy kernels. It’s readily available online and a little goes a long way (use your leftover vinegar powder on potato chips or French fries!) This popcorn couldn’t be simpler, but it will really jazz up your next movie or game night in a big way.
Salt and Vinegar Popcorn
Servings: Serves 4
Say hello to your new favorite snack! Popcorn is pretty great no matter how you serve it, but when you toss the hot kernels in malt vinegar powder, it really turns the volume up on this movie night standby.
¼ cup organic safflower oil (or other neutral oil)
½ cup popcorn kernels
1 tsp salt (plus more to taste)
1 tsp malt vinegar powder
In a large, heavy bottomed pot with lid, add oil, salt and popcorn kernels over medium heat. Stir well until all popcorn kernels are coated with oil and salt. Place lid on pot.
Once the popcorn starts popping, pick up the pot with oven mitts (making sure to keep lid tightly closed) and lightly shake it.
Repeat picking up and shaking the pot every 10-15 seconds for about 3-4 minutes, or until popping has slowed down (2-3 seconds between each pop signifies the popcorn is essentially done).
Once most of the kernels have popped, remove from heat, uncover the pot and pour popcorn into a large bowl. Add malt vinegar powder and toss until well combined. Season to taste with additional salt and malt vinegar powder, if desired. Serve warm.