Ingredients:

Organic popcorn

Allergy Information:
The following potential allergens may have come in contact with this product in transport, packing or production: Gluten, Wheat, Peanuts, Soya, Milk, Nuts, Sesame, Sulphur dioxide

Organic Popping Corn 500g (£0.24/100g)

£1.20Price
  • Typical composition per 100g

    ....energy kJ..................... 1536 kJ
    ....energy kCal................. 367 kCal
    ....protein.......................... 9.10g
    ....carbohydrates............ 76.60g
    ........of which sugars..... 0.60g
    ....fat................................... 3.20g
    ........of which saturates. 0.60g
    ....fibre............................... 2.60g
    ....sodium.......................... 0.040g
    ....salt................................. 0.1g

  • “NOOCH” (NUTRITIONAL YEAST) POPCORN

    HOW TO MAKE STOVETOP POPCORN:To make stovetop popcorn with nutritional yeast, simply:

    • Prepare the nooch and salt. Before you begin popping the popcorn (or you can multitask this step while it’s popping), go ahead and shake a bunch of nooch into a large food storage container, along with your desired amount of salt. I recommend adding a liberal amount of nooch, and then if there is any extra, you can always shake it up with a second batch of popcorn afterwards.
    • Heat the oil. Next, in a medium saucepan, add enough oil to generously coat the bottom of the pan (about 2mm or so deep). Heat over medium-high heat until the oil is nice and hot. Then to test when the oil is ready to go, just drop 3 or 4 popcorn kernels into the pan. And once they pop, it’s ready!
    • Add the popcorn kernels. Add in enough popcorn kernels to cover the bottom of the saucepan in a single layer. (If you add any more, the saucepan will not have room for them once the pop!)
    • Pop that corn! Then once the kernels begin to pop, stay close by to keep an eye on them, giving the pan a good shake every 15 seconds or so in order to make sure that the kernels fall to the bottom of the pan. Let the popcorn continue popping until it slows down significantly and there are a few seconds remaining between pops. Then immediately…
    • Pour the popcorn into the storage container. And do so quickly so that the kernels don’t burn in the pan and the popcorn stays nice and hot. Then quickly place the lid on the container and give the popcorn a good 10-second shake until it is evenly coated with the nooch. Then…it’s popcorn time!
    • Serve warm and enjoy. This popcorn definitely tastes best right away. Although you’re welcome to store it in the food storage container for a few days. (It will just start to get a bit chewy over time, as cooked popcorn tends to do once it has set out awhile. But even if it’s chewy, it will still taste good.)


    original recipe by Gimme Some Oven

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