Justin's Special No. 1

I remember when I first made this popcorn by accident. It tasted really good! But I didn't know how I made it, so I tried a lot of awful seasoning combinations (a few of them were good, but not many) and finally found it. So here it is:

Air-popped popcorn:

- Use the cup on the top of the popcorn-popper and fill it with popcorn.

- TURN ON THE POPCORN-POPPER BEFORE YOU POUR THE POPCORN!!!

- While the popcorn is popping, put in 1/3 tbs. butter and olive oil in a 1/3 cup, and heat it in the microwave on high for 18 seconds (22 if you have an old microwave.)

- Once the popcorn is finished popping pour the butter-olive oil mixture on the popcorn using a teaspoon. Make sure to stir the popcorn after pouring some of it on.

- Season the popcorn with Amish Country Popcorn Sour Cream & Onion seasoning (you can find it here), Herbs De Provence, and 2-3 tbs. nutritional yeast.

Stovetop popcorn:

- Put olive oil in a pot and pour 1/2 cup of popcorn in.

- Keep the burner between low and medium (a little closer to medium.)

- To pop the optimal amount of popcorn, shake the pot every 15 sec. or so.

- Once the popcorn is done popping, turn the burner off and pour the popcorn into

a bowl.

- Season the popcorn with Amish Country Popcorn Sour Cream & Onion seasoning (you can find it here), Herbs De Provence, and 2-3 tbs. nutritional yeast.

Microwave Popcorn:

- Pop the popcorn in the microwave (it usually works best on popcorn mode.)

- Season the popcorn with Amish Country Popcorn Sour Cream & Onion seasoning (you can find it here), Herbs De Provence, and 2-3 tbs. nutritional yeast.

Enjoy!