Your movie-night popcorn deserves more than a little salt. Toss it with olive oil and your favourite Never Not Eating blend for a bowl worth keeping to yourself. Go savoury with Za'atar or Shawarma, bring some heat with Chraime or Harissa, or take the sweet-spiced route with Hawaij and brown sugar.
The Stuff:
- 1/2 Cup popcorn kernels, popped (about 8 cups popped)
- 4 Tablespoons extra-virgin olive oil
- 1/4 Cup Never Not Eating Za'atar, Shawarma, Chraime, Harissa, or if you are feeling bold Hawaij and a generous handful of brown sugar.
- Kosher salt
The Method:
- Place popped popcorn in a large mixing bowl and drizzle olive all over, tossing to coat evenly. Add Never Not Eating Spice Blend, tossing to coat evenly. Season with salt and serve. Popcorn can be stored at room temperature in a zipper-lock bag overnight.
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