Zaatar Popcorn - stovetop popped corn kernels tossed with zaatar seasoning for a quick, savory snack.
Homemade stovetop popcorn seasoned with zaatar is an easy snack that you'll not be able resist. It's quick, uses pantry staples, and comes together in minutes. I especially enjoy this snack as it's not heavily oiled.
The zaatar used in this recipe is a Lebanese blend of oregano, sumac, and sesame seeds, and pairing it with freshly popped corn just works like magic. The citrusy tang and nutty notes cling to the warm popcorn and make it hard to stop at one handful.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
You'll need just a handful of ingredients:
- Popping corn kernels
- Olive oil is the oil of my choice, you can use whichever you prefer.
- Zaatar and salt. Do note that zaatar does already contain salt, so add this as required.
I like using my homemade zaatar blend, but a good quality store-bought zaatar works just as well.
Pop the Corn, Toss with Zaatar
The full set of instructions are found in the below printable recipe card.
- Heat the olive oil in a heavy-bottomed pan over medium heat. Test the heat of oil with 2-3 kernels.
- Add the corn kernels and stir to coat them evenly in the oil.
- When a few have popped, cover with a lid (leave it slightly ajar if there's no vent) and allow the kernels to pop.
Once there's a 2 to 3 second gap between pops, remove from the heat immediately.
- Transfer to a bowl while still hot, drizzle with olive oil, sprinkle over the zaatar and salt, and toss well to coat.
Janelle's Tips
- Use a heavy-bottomed pan to distribute heat evenly and prevent burning
- A lid with a small vent is ideal to release some of the steam buildup; otherwise, leave it slightly ajar
- Heat the oil until shimmering, then add 2-3 kernels. Once they pop, add the remaining kernels and coat them evenly - hot oil is key for large-sized popcorn
- Remove from heat as soon as popping slows to avoid burning
- Season while hot so the zaatar sticks better
- I like to use the popcorn to scoop up any zaatar left at the bottom of the bowl
Recommendation
To make my zaatar popcorn (as seen in the video) I use a 1.5qt stainless steel pot, which just touches the lid when the kernels are popped, a 2qt pot is better suited.
Serving and Variation
Serve warm as a quick snack or alongside drinks. It's great for movie nights, casual gatherings, or when you want something savory without much effort - that's me most of the times haha.
For a slight variation, try adding a pinch of chilli flakes and or some nutritional yeast for extra flavor.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Zaatar Popcorn
Ingredients
- 2 tablespoon Olive oil divided into 2
- ½ cup Popcorn kernels
- 1½ tbsps Zaatar
- ¾ teaspoon Salt or to taste, see tip above in the ingredients section
Instructions
- Place a heavy-bottomed pan over medium heat and add the olive oil. Heat until shimmering.Add 2–3 kernels to the pan. Once 1 or 2 pop, the oil is ready.
- Add the remaining popcorn kernels and stir to coat them evenly in the oil.Once a few start to pop, cover with a vented lid (leave it slightly ajar if there's no vent). Let the kernels pop. Once there's a 2-3 second gap between pops, remove the pan from the heat immediately.
- Transfer the popcorn to a bowl while still hot. Sprinkle over the zaatar and salt, then toss well to coat evenly.Serve warm and enjoy immediately.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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