The first time I went to Aspen I fell in love. I was 15, at a US Ski Team camp. In those days, US Ski Team camps were all expenses paid, which is to say, the skiing, lodging and group meals at the International Inn were covered. There was no stipend for shopping in Aspen. So, in my free time I wandered the side streets on the periphery of all the swishy boutiques and expensive restaurants. The two stores I frequented were Gracy’s Thrift Shop and the groovy health food store. After several visits, the only thing I got at Gracy’s was a $6 lavender cashmere sweater that I referred to as “The Lucky Sweater” for reasons totally unknown. But every time I visited the health food store I came away with a bag of the most deliciously savory popcorn I had ever tasted. It was the stuff that leads to obsessions, addictions and possibly health food store break-ins. As much as anything at the time, sadly, it was love.

Time went on, the lucky sweater lost its charm, but I never forgot that popcorn. In subsequent years of craving and searching I deduced that the addictive seasoning was nutritional yeast. And when I thought back to the dark spray bottle that lived next to the popcorn machine in the store, I figured it must have been filled with a tamari/soy sauce misting concoction.

When I was flipping through Thug Kitchen and saw the “Stovetop Herbed Popcorn” recipe, featuring “nootch” (what one calls Nutritional Yeast to make it sound way cooler than, say, Soilent Green), the craving came back all at once.

We’re heading into prime TV snacking season with the Oscars and the Super Bowl so you’ll want to be on your popcorn making A Game. Here’s what you’ll need to do.

Step 1: Make the popcorn. I know you. You have your own favorite way. Hopefully you have a method that does not involve a microwave because those packets add a lot of artificial ingredients and tastes to your popcorn. Some other options: Stovetop, using a heavy covered pot and high heat oil like peanut, grapeseed or coconut; Air pop if you must—it might even taste like something with all the good stuff on top; An actual popcorn maker, like the Mickey Mouse popcorn popper my son got for Christmas nearly ten years ago, around when our microwave broke for good; or do it like Alton Brown does here, in a foil topped metal mixing bowl, à la Jiffy Pop.

Just make a whole bunch. I use roughly 2 Tbsp oil to 2/3 cup corn in the Mickey Pop. Some go with 3 Tbsp oil to ½ cup corn. Whatevs.

Step 2: Make the topping. I love the recipe below, but don’t limit yourself. Spice it up, sweeten it up, toss in some garlic powder if you’re feeling it. It’s your night, baby. If you are using “nootch” for the first time, don’t confuse it with active forms of yeast, like the kind of yeasts bakers, winemakers and beer makers use. Nutritional yeast flakes or powder have a nutty-cheesy flavor and are packed with amino acids, protein and B vitamins. If it comes in a little packet or looks like tiny white pellets you’ve got the wrong stuff. If it’s yellow, flaky and looks alarmingly like goldfish food you’ve hit the jackpot.

Step 3: Do the drizzle. It can be melted butter or olive oil or even truffle oil if that’s your thing. This is what will make your topping stick to the popcorn. True pros infuse the oil with the herbs and hot peppers first. Slackers (ahem, like moi) do not. A spray bottle of Tamari with a little oil mixed in may have been the secret in Aspen. Someday I’ll get myself a mister and find out.

Step 4: Shake it baby. Pour your popped corn into a big paper bag or (less fun but totally ok) a huge bowl so you can add the topping and really mix it in.

Step 5: Grab the remote and enjoy!

The Popcorn

Alton Brown’s way, or use the same amounts in a heavy, covered pot. Makes about a gallon

Ingredients:

3 tablespoons peanut oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt

Method:

Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. (if using a covered pot leave a gap once the corn starts popping so the steam can escape.

Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.

The Topping:

• 1-2 Tbsp olive oil or melted butter
• 1 tablespoon dried oregano
• 2 teaspoons dried dill
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (or a pinch of cayenne)
• 1/4 cup nutritional yeast (or substitute finely grated Parmigiano-Reggiano cheese)
• Fine sea salt, popcorn salt or food processor pulsed kosher salt (all optional)

Method:

Mix herbs, spices and nootch in a small bowl or container.

Pour popped corn into a paper bag (or a big mixing bowl if that’s what you’ve got). While popcorn is still warm, drizzle the oil over it, close the bag and shake to coat the popcorn. Sprinkle on the topping mixture (use your judgment on how much), close the bag and shake to combine. Taste, and add salt if needed. If you have leftover topping store it airtight for the next batch. If not, make a whole bunch more.

Note: Get creative here. If all you manage is nutritional yeast and salt you’ll get the gist. If you can add some herbs and something with a little kick you’ll get the full effect. It’s all good. And I mean really good.

 

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