2 tablespoons nutritional yeast or brewer’s yeast
(found at health food stores, adds a cheese-like
flavor without the calories or fat)
1 teaspoon curry powder, optional
In a large, heavy-bottomed pot (with a lid), place
oil and about 3 popcorn kernels. Heat over
medium-high heat until a kernel pops. Add remaining
Once corn begins to pop, shake pot constantly over
heat. When popping slows, remove pot from heat and
transfer popcorn to a serving bowl. Pour butter
over popcorn, if desired, and toss. Sprinkle yeast
and curry powder, if desired, over popcorn and toss
to distribute evenly. Serve immediately or store in
an air-tight container.
Yield: 10 cups
Ps: The yeast part may sound weird at first,
but don't worry. Brewer's yeast is a deactivated yeast that's
also a nutritional supplement used in recipes and as a
condiment. It's low in fat and sodium, and usually fortified
with B vitamins and Niacin. Many people use it, especially
vegans, as an alternative to Parmesan cheese.
Cheesy Popcorn Corn Bread
4 cups popped popcorn
1 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup vegetable oil
1 cup shredded jack or pepper jack cheese
1 (4 ounce) can mild, diced green chilies, drained,
Preheat oven to 400º F. Spray an 8-inch square
baking pan with cooking spray; set aside.
Process the popcorn in a blender or food processor
until finely ground. Pour ground popcorn into a
large bowl and stir in corn meal, sugar, baking
powder and salt until blended.
Beat egg, milk and vegetable oil together in a
small bowl and stir into popcorn mixture just until
blended. Scatter cheese and chilies, if desired,
over batter and stir just until evenly distributed.
Pour batter into prepared pan and bake for 25
minutes or until lightly browned at edges and
tester comes out clean. Cut into squares to serve.
(Based on 1 serving, does not include optional ingredients)
Total Calories 210; Total Fat 12g; Saturated Fat 4g;
Cholesterol 35mg; Sodium 390mg; Carbohydrate 20g; Fiber 2g;
Sugars 4g; Protein 6g
Mighty Magical Popcorn Cheeseballs
8 cups popped popcorn
2 tablespoons butter
1/2 cup finely shredded cheddar cheese
Place popcorn in a large bowl. Melt butter
and cheese in a small pan over low heat, till just melted.
Dribble the butter and cheese mixture over popcorn and mix
thoroughly to coat. Form mixture into balls, using about 1/2
cupful for each. Serve immediately or wrap and refrigerate.
1/3 cup cooking oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
3 tablespoons hot oil
1/3 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
Place cooking oil, chilies, garlic and cumin seed
in a small saucepan.
Cook over low heat for 3 minutes; let stand 10
Strain. Use 3 tablespoons of seasoned oil for
popping corn; reserve the rest. This makes about 2
1/2 quarts popped popcorn.
Pour remaining oil over popped popcorn, tossing to
coat. Mix Parmesan cheese, paprika and salt.
Sprinkle over popped popcorn, tossing to mix.
Yield: 2 1/2 quarts.
Popcorn Crusted Macaroni and Cheese
8 ounces elbow macaroni
4 tablespoons butter, divided
2 tablespoons flour
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
1-8 oz. (2 cups) package shredded sharp cheddar
5 cups popped popcorn
½ teaspoon parsley flakes
Preheat oven to 350º F. Butter an 8x8-inch baking
pan with 1 tablespoon butter; set aside. Cook and
drain macaroni according to package directions; set
Melt 2 tablespoons butter in a medium saucepan over
medium heat. Whisk in flour, mustard, salt and
pepper; cook 2 minutes, stirring frequently. Whisk
in milk and cook, stirring frequently, until
mixture thickens; about 10 minutes.
Stir in cheese until cheese is melted and sauce is
smooth. Stir macaroni into sauce; pour macaroni
mixture into prepared pan.
Melt remaining tablespoon of butter and toss with
popcorn and parsley flakes. Spread popcorn over
macaroni and bake 10 minutes.