I am a big fan of popcorn. I’ll take that over potato chips, or any other variety of chips almost any time. It’s just the thing to go with a good book while you’re having a duvet day.

You can probably even make a case that it is at least “healthy-ish”–compared to most other snacks that come in bags from the grocery store–and it’s more fun. You can custom tailor the seasoning to fit your mood. At least I know what’s in it if I’ve popped and seasoned it myself.

I’ve gotten very fond of my Lékué PopCorn Maker for making popcorn in the microwave (and that’s about the only thing I do in the microwave).  I will admit to using oil (usually about 1-1/2  tablespoons of olive oil for about 1/3 cup popcorn) when popping popcorn. For some awesome popcorn, use just a little Baklouti chili pepper (fused) olive oil (about 1 teaspoon) with the regular olive oil. Wow!

Other favorite infused oils (all from Bull City Olive Oil) to touch up my popcorn with are harissa, chipotle, or garlic.

While I don’t often do stove-top popcorn, I did find some interesting suggestions for other flavorings to try from Taste in “Really Good Popcorn“: brewer’s yeast, dulse flakes (I know I like other seaweed seasonings), and Urfa biber (described as in that article as “a dried Turkish chile pepper with a raisin-like sweetness, a subtle spice, and the gentle acidity of a lightly roasted Ethiopian coffee”–that sounds totally great.  Since I’ve used Aleppo pepper on popcorn and that makes this sound very interesting to me.

A son gôut!

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