| Prep Time | 1 minute |
| Cook Time | 5 minutes |
| Passive Time | 6 minutes |
| Servings |
people
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Ingredients
- 1/4 cup popcorn kernals Yellow, White, or Mixed
- 1 1/2 tablespoons coconut or vegetable oil Coconut oil tends to taste more on the sweet side
- 1/2 tablespoon nutritional yeast I use Braggs large flakes found in the spice section of most stores
- 1/2 teaspoon sea salt I use Pink Himalayan Sea Salt with a grinder to add a taste of salt
- 1/4 tablespoon unsalted butter Optional and added once the oil is hot and the kernels are poured in
Ingredients
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Instructions
- Add oil to a medium size pot and set burner to high heat. Once the oil is hot, add popcorn kernels. Put a lid on and wait for the kernels to start popping. Shake occasionally. As soon as the kernels stop popping, remove from heat and pour the fresh popped popcorn into a large bowl. Sprinkle over salt and nutritional yeast.
Recipe Notes
Sea salt and nutritional yeast are my favorite additions to flavor popcorn, but you can add any seasoning you like. Other things I like to add are yellow curry powder, garam masala, and cayenne pepper powder. Occasionally, I steal Annie's Mac N Cheese powder from a box. You'll end up with a box of pasta shells, but it's worth it.
If you are a fan of extra spicy you can pour the popcorn into a large plastic bag and sprinkle hot sauce (Tapatio, Tabasco, Sriracha, Yuzu Kosho, etc) over the popcorn. Then fill the bag with air and seal the top, shake the bag, and make sure the hot sauce coats to your satisfaction. You can add more hot sauce and repeat the shaking.