We love Cameron's popcorn recipe for how simple and flavorful it is. Make this the next time you're planning a movie night—it pairs perfectly with Avaline Sparkling, White or Chardonnay. Oh, and it's vegan + gluten free, too!

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Directions:

Pour your olive oil into a deep saucepan—enough to completely cover the bottom by about a half inch

Add your popcorn kernels—eyeball this! You want enough to cover the bottom of your pan, but the trick here is to make sure every kernel is submerged in oil

Put a tight-fitting lid on top of your saucepan and wait for the oil to heat up & pop your corn—resist the urge to shake it

Make sure you have a big bowl ready to go. As soon as the popcorn starts to pop, things are going to move quickly

When your popcorn is popping, hold down on the lid with a kitchen towel so that the popped kernels don’t push it all the way off. Quickly dump some of the popcorn that is overflowing into your bowl, then replace the lid

When the popping slows down it means most of the kernels are popped—turn the heat off your stove and wait a few more seconds, but once there’s more than 5 seconds between each pop, it’s time to transfer the rest of your popcorn to the bowl

Add a few pinches of sea salt to your bowl, then a few big pinches of nutritional yeast, mix it all together with your hands

For a little spice: line a separate, smaller bowl (one you would eat out of) with a few shakes of hot sauce, add your popcorn, then drizzle a little bit more hot sauce on top to taste, then another pinch of nutritional yeast

Enjoy immediately with a chilled glass of Avaline White, Sparkling, or whatever is your favorite—the popcorn is best when it’s hot!