Pop Corn Recipes to Share. August 28 2019

We just love a mid week movie night!
Here are some delicious snacks to share with loved ones while watching your favourite or new favourite movie.

 Coco Pop Corn.

This salty, sweet, chocolaty combination works well with the subtle nuttiness of the coconut oil. This is the perfect treat for the sugar freak.

SERVES 4
1 tablespoon plus ¼ cup coconut oil, melted
½ cup organic popping corn
2 tablespoons cocoa powder
¼ cup coconut sugar
¾ teaspoon salt

1. Heat 1 tablespoon of the oil in a large metal pot over medium-high heat.
2. Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.)
3. Add the popping corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so, until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds). Cover with the lid and turn off the heat while you prepare the seasoning.
4. In a small mixing bowl, combine the cocoa powder, coconut sugar, and salt.
5. Place the popcorn on a baking tray and drizzle with coconut oil. Toss to coat evenly, then sprinkle the cocoa mixture all over, tossing again to make sure it’s evenly distributed.

Vegan Cheesy Pop Corn

Nutritional yeast is an absolute favourite in our kitchen - delicious vegan cheesy goodness that packs a wonderful flavour punch! 

SERVES 4
1 tablespoon + ¼ cup sunflower oil
½ cup organic popping corn
3 tablespoons nutritional yeast
¾ teaspoon salt


1. Heat 1 tablespoon of the oil in a large metal pot over medium-high heat.
2. Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.)
3. Add the popping corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so, until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds). Cover with the lid and turn off the heat.
4. Place the popcorn on a baking tray and drizzle with sunflower oil. Toss to coat evenly, then sprinkle the nutritional yeast and salt all over, tossing again to make sure it’s evenly distributed.

Olive Oil and Herb Pop Corn

We love using hearty herbs like thyme and rosemary in this recipe (giving them a rough chop helps release their essential oils before you add them to the hot popcorn), but you can play around with other aromatics, like toasted chilli flakes, lemon zest, or fennel pollen.

SERVES 4
1 tablespoon + ¼ cup olive oil
½ cup organic popping corn
1 tablespoon thyme
1 tablespoon rosemary
¾ teaspoon salt
½ teaspoon black pepper


1. Heat 1 tablespoon of the oil in a large metal pot over medium-high heat.
2. Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.)
3. Add the popping corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so, until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds). Cover with the lid and turn off the heat while you prepare the seasoning.
4. Roughly chop the herbs and combine with the salt, pepper, and remaining olive oil.
5. Place the popcorn on a baking tray and drizzle with olive oil and herb mixture. Toss to coat evenly.