Ethiopian Popcorn with Berbere Spice

Ingredients

• 0.5 cup Popcorn Kernels
• 2 tablespoons Vegetable Oil
• 1.5 teaspoons Berbere Spice Blend
• 0.25 teaspoon Salt
• 1 teaspoon Nutritional Yeast

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium-high heat. Add the 2 tablespoons of vegetable oil and let it heat for 1-2 minutes until it shimmers.
2. 2Carefully add the 0.5 cup of popcorn kernels to the hot oil. Immediately cover the pot with a tight-fitting lid.
3. 3Cook the kernels, listening to the popping sound. When the kernels begin to pop vigorously and consistently, reduce the heat slightly to medium. Continue cooking until the popping slows to about 2-3 seconds between each pop.
4. 4Remove the pot from the heat and let it sit, still covered, for 1 minute to allow any remaining kernels to pop. Carefully remove the lid, tilting it away from you to avoid steam.
5. 5Pour the popped popcorn into a large serving bowl.
6. 6In a small bowl, combine the 1.5 teaspoons of berbere spice blend, 0.25 teaspoon of salt, and 1 teaspoon of nutritional yeast. Stir them together until well mixed.
7. 7Evenly sprinkle the berbere spice mixture over the popcorn in the large bowl. Toss the popcorn gently with your hands or a large spoon until all the pieces are coated with the spice mixture.
8. 8Serve the Ethiopian Popcorn with Berbere Spice immediately.

Substitutions

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