Margherita Pizza Popcorn

Margherita Pizza Popcorn

MAKES 8 CUPS
For Popcorn
6 tablespoons organic yellow popcorn
1/4 teaspoon kosher salt (milled finely, if possible)
1 tablespoons + 1 1/2 tsp organic sunflower oil (preferably labeled “high oleic”)
For Seasoning
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 teaspoon of dried red pepper flakes (optional)
1/2 teaspoon of kosher sea salt (milled finely, if possible)
1 1/2 tablespoons of drained & finely chopped oil-packed sundried tomatoes
⅛ cup  (2 tbsp) butter, melted
2 tablespoons of finely grated Parmesan cheese
1 tbsp chopped fresh basil

Make the popcorn: Pour the oil into a deep heavy pot or hand-cranked popcorn maker. Add salt. Place over medium heat for 2 to 3 minutes. The ideal popping temperature is 479°F. When the oil starts to sizzle, drop 2 to 3 kernels into the pot – if they pop right away, add the remaining kernels. Cover, shake, and agitate the pot constantly. Continue cooking until the popping slows to about 3 to 4 seconds between pops. Pour popcorn into a large bowl and set aside.
Preheat oven to 300F. Line baking sheet with foil and set aside.
In a bowl, combine the dried oregano, dried basil, red pepper flakes, salt, and sundried tomatoes.  Mix well with a spoon.  Then, whisk melted butter into the bowl.  Slowly and evenly drizzle the butter mixture onto the prepared popcorn.  Close the top of the bowl with aluminum foil and shake and toss the closed bowl to coat the popcorn evenly.
Spread the coated popcorn evenly over the prepared baking sheet.  Bake until popcorn is dry (about 10 mins).  Transfer popcorn to a large serving bowl.  Sprinkle evenly with grated Parmesan and fresh basil.  Seal with aluminum foil again and toss to coat popcorn evenly.   Voila…a pizza party!