4 Serves
11 Mins
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat.
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MoroccanVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
289 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
234 mg / 4,700 mgSodium
691 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 gAdd the popcorn kernels to the pot and cover with a lid, shaking occasionally until the popping slows down significantly.
Remove the pot from the heat and immediately toss the freshly popped corn with nutritional yeast, salt, and black pepper until evenly coated.
22
g21
g18
g
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Ethiopian