Favoreats
Favoreats LLC
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INGREDIENTS
For the popcorn:
1/2 cup
popcorn kernels (makes 9 cups popped)
brown paper lunch bag
microwave
Rosemary-Pecorino:
3 cups
popped popcorn
1 tsp
rosemary-infused olive oil (you can usually buy this at the store, but I made my own by following these simple instructions
1 tsp
dried rosemary, crushed a little in your hand
1/2 tbsp
grated pecorino-romano (or your favorite hard cheese, such as parmesan)
1/16 tsp
salt (about half of 1/8 of a tsp, a very small sprinkle)
Pumpkin Spice:
3 cups
popped popcorn
1/2 tsp
pumpkin puree
1 tsp
melted coconut oil
1 tsp
raw sugar
1/2 tsp
pumpkin pie spice
Sesame-Ginger:
3 cups
popped popcorn
1 tsp
sesame oil
1/4 tsp
low-sodium soy sauce
1/8 tsp
chile garlic paste or sriracha (optional)
1/2 tsp
ground ginger
1/16 tsp
salt
Curry Popcorn:
3 cups
popped popcorn
1 tsp
melted coconut oil
1/2 tsp
mild curry powder (or hot, if that's what you're into)
1/8 tsp
salt
Mexican Hot Cocoa:
3 cups
popped popcorn
1 tsp
melted coconut oil
1 tsp
raw sugar
1/2 tsp
cocoa powder
1/4 tsp
cinnamon
1/4 tsp
nutmeg
1/16 tsp
ancho chile powder or cayenne (optional)