I'll get right to the point. Popcorn is one of my all-time favorite snacks and this version is finger-licking good. No seriously, once I've eaten all the popcorn, I run one of my fingers along the bottom of the bowl to "mop up" all the residual seasoning. The nutritional yeast adds a well-rounded umami flavor that is insanely satisfying (cheesy & nutty & buttery, oh my!) and if you've never given it a try, I urge you to join the "nooch" movement.
Ingredients:
makes a little over 6 cups worth
1/4 cup popcorn kernels 2 tsp nutrional yeast 1/8 tsp sea salt 1 tbsp coconut oil olive oil or melted butter for drizzing (~2 tsp)
Directions:
In a small bowl combine the nutritional yeast and salt. Then, using the back of a spoon, grind the mixture so it becomes more of a fine powder (don't feel the need to go crazy here, you're just looking for a finer texture, so the mixture clings onto the popcorn better). Give it a taste at this stage and adjust accordingly (I find sea salt to be on the saltier side of the salt spectrum, so I'm taking a 'less is more' approach here). Set aside.
Heat the coconut oil in a medium-sized pot over medium heat (make sure you have a fitting lid for this pot unless you're going for kitchen fireworks in the shape of popped corn). Once hot, add the kernels to the pot and shake the pot around to ensure the kernels are in a single layer. Cover the pot with a lid, leaving an ever so tiny crack so steam can escape while the kernels have their metamorphosis moment. Once the popping begins, things will move fairly quickly. Much like with microwave popcorn, keep an ear out - you'll know the popcorn is ready once the rapid popping slows down and turns into more of a lull. Shake the pot about halfway through to move the non-popped kernels around a bit. This should only take between 1.5 - 2 minutes.
Transfer the now popped corn to a large bowl, drizzle with olive oil and toss to coat. Then gradually sprinkle in your seasoning and ensure the popcorn is evenly coated.
And now we nosh.