Makes 4 ½ cups
Instead of smothering your popcorn with butter, simply pop it the old fashioned way over the stovetop using York Foods Wagyu Oil. When fully popped, sprinkle the hot corn kernels with flaky sea salt. It tastes incredible and will become a family favourite.
¼ cup raw popcorn kernels (organic is best)
2 Tbsp York Foods Wagyu Oil
1 ½ tsp Murray River pink flaky salt
• Place a large saucepot over high heat and add the wagyu oil plus 3 kernels of corn. Place a lid on top.
• Once the 3 kernels have popped it will mean the pot is hot enough; add the remaining kernels and continuously shake the pop while keeping the lid on the pot. It is important to open it ever 30 seconds to let the moisture escape or your popcorn will be chewy and dense, not light and fluffy.
• Once the popping has slowed to one every 10-15 seconds, it is most likely finished.
• Immediately turn out into a large bowl and season with salt and your choice of toppings if desired.
Optional Toppings:
¼ tsp cayenne pepper
½ tsp dried oregano, dill or basil
2 tsp crushed fried shallots (available from Asian grocers)
2 Tbsp grated parmesan cheese
