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Diaspora Popcorn Spice

Recipe by: Sana Javeri Kadri

popcorn in a sun lit bowl

This recipe is a little less exact than most because we want it to be infinitely scalable. I make a big batch of the popcorn spice every month or so to keep on hand. Buzzing the spice blend in a spice grinder helps the bigger pieces of nutritional yeast and kosher salt stick to the popcorn instead of falling to the bottom of the bowl, so I highly recommend taking the time to do that! 

If you're feeling lazy, you can also purchase the popcorn spice pre-made from Jacobsen Salt Co. here!

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Spice Blend Ratio (2:1:1):

Popcorn to Ghee Ratio:

  • 1 part unpopped kernels
  • 1 part ghee* (you can be less generous if you're ghee-averse, but why?!)

For Two Generous Servings: 

*you can substitute vegetable or coconut oil for ghee to make it vegan



By air popper:

Pop kernels into a large container with a lid handy. Melt ghee separately. Once popcorn is finished, pour the ghee over the popcorn. Sprinkle the mixed spice blend and add pinch of pepper on top while the popcorn and ghee are still hot. Cover the container with a lid and shake vigorously until the popcorn is coated evenly.

By stove:

Make popcorn by regular stove-top instructions, but use ghee instead of oil. Once the popcorn is done, sprinkle the mixed spice blend and pinch of pepper on top, cover your pot with a lid and shake vigorously until popcorn is coated evenly.

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