Spicewalla Stovetop Popcorn with Blackening Rub Molly Milroy 7/9/2020 Share Pin Tweet Hello fellow spice-fans, Molly here! Back in the day, I worked at the most incredible summer camp in the mountains of Western North Carolina. My favorite time of the day was snack time. Yup, I was that girl. We would bring the campers a HUGE bowl of popcorn made on the stovetop, with nutritional yeast dumped on top. Ever since it’s been a favorite snack of mine. I recently decided to spice the original recipe up with Spicewalla’s Blackening Rub, and I can’t tell you enough, how delicious it is! With paprika, onion, garlic, white pepper, black pepper, cayenne, basil, and marjoram, it’s spicy, sweet, and adds a whole new complexity to the flavour of the popcorn. Ingredients Yield: about 10 cups 3 tablespoons extra virgin olive oil or coconut oil ½ cup popcorn kernels 3 tablespoons of Nutritional Yeast 2 tablespoons melted butter 1 tablespoon of Spicewalla Blackening Rub Salt to taste Shop the Recipe Blackening Rub $11.99 Sold Out Print Preparation 1. In a large saucepan, pour in the olive oil and throw in a couple of popcorn kernels, and put on medium heat. Cover and wait for the kernels to pop. It usually takes a minute or two. 2. Once the kernels start to pop, pour in the rest of the kernels. Cover the pot again, and shake the pot to make sure the kernels are covered evenly with olive oil. Continue to shake the pot every 20-30 seconds. Once the kernels start popping, move the lid to the side a little bit to let steam escape. Don’t forget to keep shaking the pot! 3. Keep cooking until the popping slows to about one pop per every 2 or 3 seconds. Once it’s done, dump the popcorn into your serving bowl, pour on melted butter, stir, and sprinkle with the nutritional yeast and Spicewalla Blackening Rub. Add salt to taste. 4. Toss the popcorn and serve your happy campers immediately! Shop the Recipe Blackening Rub $11.99 Sold Out Snack Vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published