You can definitely adjust the amount of kernels. The measurements are just approximate and spices best added by feel. You can season and taste based on your liking. I find the olive oil good for getting the spices to stick otherwise they end up at the bottom. Also when eating you can rub the popcorn on the bottom to get more spices. The red aleppo pepper and nutrional yeast give the popcorn a dorito like flavor. You can improvise and use all kinds of spices. We got a vinegar salt which makes interesting popcorn.
video on youtube
Ingredients
- measure about 1/3 cup of popcorn kernels
- 3-4T of oil, vegetable, peanut, or canola
- 1-2T olive oil for after popping
- 1t salt
- 1/4t aleppo pepper
- 1/4t black pepper
- 1/2t granulated or powdered garlic
- few pinches of msg
- 1t nutritional yeast
Steps
- in a dutch oven or large pot with tight fitting top place kernels
- add oil until kernels are well coated
- heat medium, should start to hear popping a in few minutes, cover with lid
- wait until stops popping, goes about 15-20s between pops
- shake and wait until any remaining kernels pop
- transfer popcorn to large bowl
- add olive oil until coated
- while still warm mix in spices, taste while adding spices until tastes just right
