Stove Popped Popcorn with Olive Oil, Basil, Sea Salt, and Balsamic Vinegar
Ingredients:
- Organic popcorn kernels (enough to fill the bottom of a small or medium sized saucepan
- 2 tablespoon Extra Virgin Olive Oil
- Balsamic Vinegar (to your liking)
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Over medium high heat, heat a small or medium sized saucepan and add 1 tablespoon of olive oil and the dried basil.
- Wait about 30 seconds and then add enough popcorn to fill the bottom of the saucepan. Cover the saucepan.
- Every minute or so, shake the saucepan to make sure the kernels don’t burn. Continue to do this even when the kernels start popping.
- Once the popping has slowed and not many whole kernels are left, turn off the heat and transfer the popcorn to a bowl.
- Add the last 1 tablespoon of olive oil, a dash of balsamic vinegar and salt and pepper to taste. Enjoy this tasty, dairy free treat!
Notes/Customization:
- This is a great high fiber, low calorie snack to curb that butter craving. The olive oil and basil add a lot, but the key is the balsamic vinegar!