When people ask what my favorite food is (um, all of them?), I usually say one of three things: Toast, kale…or popcorn. I’m a greedy popcorn freak. To quote Evan, “The only way I get to eat popcorn is if Anna isn’t in the room.” Before I make popcorn, I always ask if Evan wants any, and, if so, exactly how much he plans to eat. If I think he’s going over the agreed upon amount, I’ll give him a side-eye and ask if he wants his own bowl.
Yeah, I’m kind of a jerk when it comes to popcorn.
I make it reeeeeeally good, though. Until last year I always either popped it in olive or peanut oil, but now I’m a total devotee of coconut oil. It does lend a very mild, barely-discernible coconut flavor to the popcorn, but not enough to make you feel like you’re eating suntan lotion. Sometimes I just sprinkle on a little salt, other times liquid aminos and nutritional yeast, or if I’m getting really fancy, crumbled up kale chips and cayenne pepper. Lately, though, this is my snack obsession—Maple Pepper popcorn. So yummy.
Maple Pepper Popcorn (vegan)
In a small pot with a tight-fitting lid, melt the coconut oil over medium-high heat. Pour in the popcorn kernels, stir to coat and put the lid on. Get excited when the corn starts to pop, but listen carefully—when you hear that there are more than 2 seconds between pops, turn the heat off. Pour the popcorn into a big bowl, then put the Earth Balance in the empty pot. No need to turn the heat back on, the pot will still be hot enough. Pour the melted Earth Balance over the popcorn, and sprinkle liberally (and I mean liberally) with Maple Pepper.
If you’re alone in the room when you finish, lick the bowl.
Oh, and about that Maple Pepper…
What’s Maple Pepper, you say? Glad you asked. I hadn’t heard of Maple Pepper until I saw a photo of a jar on Jen’s Instagram. It was a gift to her from Tamera. When Jen discovered I share her intense love of all things maple, she sent me two jars (one for the house and one for the apartment, of course). Now I need to choose a friend to give some to. We’re all paying it forward with Maple Pepper.
I’m so in love with this stuff. It’s a blend of pure maple sugar, black pepper, sea salt and citric acid. The resulting flavor is, obviously, both maple-y and peppery, but the saltiness is definitely noticeable, as is the citric acid, which comes across like a very very subtle hint of lemon. It’s faaaaaabulous, and I put it on (and in) EVERYTHING: Popcorn, toast, coffee, tea, ice cream, Brussels sprouts, spiced almond milk, tofu scramble, kale chips, baked sweet potatoes…everything. Maple Pepper is just always the right thing. It comes in other flavors (Garlic! Habanero!), too. I’ve only tried the original so far, but I’ll be branching out soon. I bet they ALL taste good on popcorn.