Instructions:
- Place the butter and balsamic vinegar in a small saucepan and heat on low until the butter is melted. Whisk the butter and vinegar together. Set aside. After cooking the popcorn, it is easy to turn the heat back on to reheat for a few moments.
- In the Large Round Mold-Forteez, add 1 tablespoon of coconut oil. Cover with the octagonal Bonmat and cook in the microwave on high for one minute.
- Add the popcorn and toss the kernels with the melted oil using a heat-resistant spatula to ensure they’re nicely coated.
- Cover the round mold with the Octagonal Bonmat and cook on high for 3 to 4 minutes. Every microwave works differently. After about two minutes of cooking, the popping starts going. When the popping starts to slow down, it is time to take it out. Carefully remove the octagonal Bonmat, lifting it from the far corner, knowing the steam is extremely hot.
- Drizzle half the mixture slowly all over the cooked popcorn. Drizzle some and then mix (shake) consistently to evenly coat the mixture. Be careful not to get too much in one spot because the popcorn can become soft. When the popcorn is coated with butter and vinegar, sprinkle the salt and the Fish Herb Blend evenly and mix/shake to coat.
- Serve immediately.
BON TIP:
Once you know how your particular microwave cooks popcorn, it will be super easy to have an exact time to program for your next healthy quick snack!
Enjoy cooking from our BONCOOK kitchen to yours!
Recipe Gratitude: Ronda Kill, BONCOOK Consultant and Leader