hi and welcome to watchmojo.com my name
is Nick Robinson from manic arts comm
where you can find some more of these
recipes and fitness ideas today we’re
going to learn how to make two of my
world-famous popcorn recipes I love to
just mix and match spices from my pantry
in interesting and delicious flavors
popcorn is my all-time favorite snack
because it’s super healthy and really
really satisfying you can get seven cups
of popcorn which could actually be okay
for one person to eat only 120 calories
today we’re going to learn how to make
two of those variations of the popcorn
flavors the first one is going to be
salt and vinegar forget the chips salt
and vinegar
popcorn is the way to go and the second
one we’re going to learn how to make is
actually a faux vegan parmesan Cajun
spice for those of you that like it to
be a little bit more spicy and once
you’ve learned how to make these two
basic versions you can go crazy into
your own stick to popcorn though it’s a
healthy way to go so all you need is
some unpopped kernels that you’ll find
in any grocery store I’m going to use
some kelp rapeseed oil the reason we’re
using grapeseed oil is that ass has a
high heat tolerance which means it’s not
going to turn it to trans fat if you
coat the bottom of your pan with it some
olive oil some vinegar and some salt is
some brewers yeast and the reason I
don’t have microwave popcorn am i
encouraging you not to use microwave
popcorn is even though I bought this
particular kind to show you if the
healthiest version I could find is a
microwave popcorn bag it’s supposed to
be no fat or low fat and if you look
inside that dark orange residue that’s
artificial ingredients artificial
colorings and artificial flavorings you
don’t need this and you don’t want it in
your popcorn so there are a couple of
secrets to making popcorn the way your
gran
I used to make it all you need is a
saucepan and you need to heat to
medium-high heat
you’re going to do now once it’s at
medium-high heat you’re going to add in
your oil remember grapeseed oil means
that you can cook this quite high
without it turning into trans fat we’re
going to let the oil heat up we’re going
to add in the salt right away the reason
for that is once your popcorn starts
popping it’s going to distribute a
little bit of saltiness evenly
throughout the popcorn you can skip that
step if you’re going salts free or if
you’re washing your salt intake the next
thing we’re going to do is allow this to
heat up just a couple of minutes and
then I’m going to throw in just a couple
of test kernels I know that my oil is
ready oh so now we know that our popcorn
oil is ready so what I’m going to do is
I’m going to take this off the stove now
I’m going to add in the rest of my
kernels
I’m going to put the lid back on now
this is the secret to perfect popcorn
you count 30 seconds you get your kids
to do this for you one two three three
for my 30 after 30 seconds we know that
now all the kernels are evenly heated
which means when I transfer it back the
heat is the same in all the kernels so
the odds are most of my kernels are now
going to pop when they start to pop that
magic toppings
we don’t hear them popping anymore so
I’m going to take them off and here we
go
Berbick popcorn we’re going to take some
of our beautiful popcorn and transfer it
into our serving bowls we’re going to do
a basic salt and vinegar popcorn if you
pour on the olive oil it might wind up
being a bit goopy and wet and so the
spray allows it to be more evenly
distributed and you can find spray
bottles in the dollar store or in a
discount store or you can actually buy
flavored fancier vinegars you can just
spray on and if it’s not salty enough or
you can add in a little bit of kelp so
this is actually seaweed it’s rich in
iodine adds a little flavor for pop and
then you just toss and even though we
have wet ingredients in here your
popcorn actually isn’t quite for your
dry seasonings you can probably add in a
little bit more olive oil because it
helps the seasonings bind to your
popcorn and not wind up on the bottom of
your bowl lightly spray the popcorn
nutritional yeast is gluten free soy
free dairy free this is an organic
version which actually has some cayenne
pepper mixed in some hemp seeds it’s
high in protein so I’m going to add in
in 1 tablespoon 2 grams of protein to
this popcorn helps balance out the
carbohydrate value of the popcorn so
this is going to give it a nice pizza
type flavoring because it’s nutritional
yeast which tastes like parmesan plus
some cayenne pepper and other spices
lightly toss and you’re ready to serve
seven cups of popcorn equals 120
calories if you do it yourself that’s a
lot of popcorn with very little calories
5 grams of fiber and 4 grams of protein
which is really an interesting health
food snack so you’re snacking it tastes
delicious
if you have the munchies this is much
better than anything you can find in a
grocery store and it’s actually good for
you too
[Music]
is Nick Robinson from manic arts comm
where you can find some more of these
recipes and fitness ideas today we’re
going to learn how to make two of my
world-famous popcorn recipes I love to
just mix and match spices from my pantry
in interesting and delicious flavors
popcorn is my all-time favorite snack
because it’s super healthy and really
really satisfying you can get seven cups
of popcorn which could actually be okay
for one person to eat only 120 calories
today we’re going to learn how to make
two of those variations of the popcorn
flavors the first one is going to be
salt and vinegar forget the chips salt
and vinegar
popcorn is the way to go and the second
one we’re going to learn how to make is
actually a faux vegan parmesan Cajun
spice for those of you that like it to
be a little bit more spicy and once
you’ve learned how to make these two
basic versions you can go crazy into
your own stick to popcorn though it’s a
healthy way to go so all you need is
some unpopped kernels that you’ll find
in any grocery store I’m going to use
some kelp rapeseed oil the reason we’re
using grapeseed oil is that ass has a
high heat tolerance which means it’s not
going to turn it to trans fat if you
coat the bottom of your pan with it some
olive oil some vinegar and some salt is
some brewers yeast and the reason I
don’t have microwave popcorn am i
encouraging you not to use microwave
popcorn is even though I bought this
particular kind to show you if the
healthiest version I could find is a
microwave popcorn bag it’s supposed to
be no fat or low fat and if you look
inside that dark orange residue that’s
artificial ingredients artificial
colorings and artificial flavorings you
don’t need this and you don’t want it in
your popcorn so there are a couple of
secrets to making popcorn the way your
gran
I used to make it all you need is a
saucepan and you need to heat to
medium-high heat
you’re going to do now once it’s at
medium-high heat you’re going to add in
your oil remember grapeseed oil means
that you can cook this quite high
without it turning into trans fat we’re
going to let the oil heat up we’re going
to add in the salt right away the reason
for that is once your popcorn starts
popping it’s going to distribute a
little bit of saltiness evenly
throughout the popcorn you can skip that
step if you’re going salts free or if
you’re washing your salt intake the next
thing we’re going to do is allow this to
heat up just a couple of minutes and
then I’m going to throw in just a couple
of test kernels I know that my oil is
ready oh so now we know that our popcorn
oil is ready so what I’m going to do is
I’m going to take this off the stove now
I’m going to add in the rest of my
kernels
I’m going to put the lid back on now
this is the secret to perfect popcorn
you count 30 seconds you get your kids
to do this for you one two three three
for my 30 after 30 seconds we know that
now all the kernels are evenly heated
which means when I transfer it back the
heat is the same in all the kernels so
the odds are most of my kernels are now
going to pop when they start to pop that
magic toppings
we don’t hear them popping anymore so
I’m going to take them off and here we
go
Berbick popcorn we’re going to take some
of our beautiful popcorn and transfer it
into our serving bowls we’re going to do
a basic salt and vinegar popcorn if you
pour on the olive oil it might wind up
being a bit goopy and wet and so the
spray allows it to be more evenly
distributed and you can find spray
bottles in the dollar store or in a
discount store or you can actually buy
flavored fancier vinegars you can just
spray on and if it’s not salty enough or
you can add in a little bit of kelp so
this is actually seaweed it’s rich in
iodine adds a little flavor for pop and
then you just toss and even though we
have wet ingredients in here your
popcorn actually isn’t quite for your
dry seasonings you can probably add in a
little bit more olive oil because it
helps the seasonings bind to your
popcorn and not wind up on the bottom of
your bowl lightly spray the popcorn
nutritional yeast is gluten free soy
free dairy free this is an organic
version which actually has some cayenne
pepper mixed in some hemp seeds it’s
high in protein so I’m going to add in
in 1 tablespoon 2 grams of protein to
this popcorn helps balance out the
carbohydrate value of the popcorn so
this is going to give it a nice pizza
type flavoring because it’s nutritional
yeast which tastes like parmesan plus
some cayenne pepper and other spices
lightly toss and you’re ready to serve
seven cups of popcorn equals 120
calories if you do it yourself that’s a
lot of popcorn with very little calories
5 grams of fiber and 4 grams of protein
which is really an interesting health
food snack so you’re snacking it tastes
delicious
if you have the munchies this is much
better than anything you can find in a
grocery store and it’s actually good for
you too
[Music]
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