If you've spent any significant amount of time with the Bullett siblings you probably know how we feel about popcorn. Let's just say it is almost its own food group. We grew up eating handfuls of the whole grain treat almost nightly, straight out of the turkey roasting pan, because why only use a pan once a year? Four kids and cupboards generally lacking of chips or packaged snacks meant popcorn was a no-brainer. While our parents used an old air popper from Sears for most of our lives, at some point when Alex, the older of our two younger brothers, was a teenager, we graduated to a Whirley Pop (also sold at LL Bean) and never looked back. Then, years after that, Sarah started making a homemade version of the Little Lad's Herbal Popcorn and the rest was history. We still eat plain popped with sea salt when we are in a rush or you know, don't want our guests to see us licking our fingers (or the bowl). If you are not popping your own kernels on the stovetop - start, now, you won't regret it.
Dilly Lick-the-Bowl Popcorn
Makes 1 big bowl (2 servings for us, 4 for normal people)
1 tablespoon safflower or other high heat tolerant oil
1/2 cup kernels
1 teaspoon olive oil
2 teaspoons fine sea salt
1 tablespoon dried dill (or 2 of the fresh stuff, chopped)
1 tablespoon nutritional yeast
1. Heat the oil in a large pot or whirley pop over high flame. Add kernels, cover and shake or spin handle until popping stops (4 minutes-ish).
2. Transfer to a big bowl and stir in remaining ingredients. Share! (Or don't :-))
What snacks were a big part of your childhood? Do you still eat them today? Tell us in the comments!