‘Cheezy’ Taco Popcorn with a hint of Lime
  • ½ Cup Popcorn Kernels
  • 3 Tbsp Malaysian Palm Oil + 2 Tbsp Malaysian Palm Oil for topping
  • 1 Tbsp Taco Seasoning
  • ½ Small Lime Juice
  • ½ Tbsp Nutritional Yeast
  1. Use a pan with a heavy bottom that is fairly deep. I used an aluminum heavy bottom 6 qt pot with lid. Add your 3 Tbsp of Malaysian Palm Oil to your pot as well as 3-4 kernels of popcorn. These will be your indicators that your oil is warm enough.
  2. Heat your pot over medium high heat with the lid on. While that is heating up, listen for your kernels to pop. You should also make your topping during this time, too.
  3. To make your topping, mix your 2 Tbsp of Malaysian Palm Oil, taco seasoning and lime in a small bowl.
  4. By this time, you kernels will be popped. Remove your pot from the stove and place on a pot holder on the counter. Pour in the rest of your popcorn kernels. Using a couple of oven mitts, grasp the pot by the handles and shake for a few seconds. Leave them to sit for about 30 seconds. Place your pot back on the stove, on medium high heat, with the lid slightly askew so steam can escape and allow to pop. When you start to hear the kernels pop, give it a bit of a shake and leave on stove to pop. When the sounds slow down, remove from the heat.
  5. Immediately transfer your popcorn to a bowl. Pour over half of your seasoning and give your bowl a good shake. Add on the rest and shake. Take your nutritional yeast and add on!
Before you start this recipe, make sure you READ ALL THE INSTRUCTIONS. This recipe moves fast and failing to do everything in order can cause scorched popcorn. (No one wants that.)
Recipe by Saved By Grace at http://savedbygraceblog.com/cheezy-taco-popcorn-with-a-hint-of-lime/