Nutritional yeast popcorn is nothing new, but it’s so hard to get the nooch to stick. Here’s my secret.
You guys, did you know that October is Popcorn Month? I KNOW! My friend Jeanee has me obsessed with nutritional yeast popcorn, and what better time to share the recipe, right?
Jeanee didn’t introduce me to nutritional yeast popcorn, but she did remind me that it should have its own food group. She hosts a Project Runway night every Thursday at her house, where she serves up delicious cocktails and big bowls overflowing with nutritional yeast popcorn. I look forward to the whole thing so much every week.
It wasn’t until recently that I remembered that Dave and I actually own an air popper. He got it at a thrift store a long time ago and was planning to use it to roast coffee beans. That never happened, and the popper gathered dust in our cabinet for months. UNTIL POPCORN MONTH. Now I can eat noochy popcorn whenever I want! And I do!
An air popper is handy, but it’s not required to make this nutritional yeast popcorn recipe. The trick to making good nutritional yeast popcorn is patience.
If you don’t take your time adding the toppings, you end up with bland popcorn on top and lots of oily, salty nooch at the bottom of the bowl that you then have to eat with your hands. Save your dignity at the end there by taking your time adding the oil, nooch, and salt. I know how hard this is when you’re holding a big, steamy bowl of fresh popcorn. Oh boy, do I!
Nutritional Yeast Popcorn
Yield: 3-4 servings (Or about 2 servings, if you’re eating popcorn for supper. I’m not judging!)
This nutritional yeast popcorn recipe is super duper easy. And you don’t need an air popper to make it. If you don’t have an air popper, just use Alton Brown’s recipe for popping, but skip the salt and butter. Instead, use my nutritional yeast popcorn recipe!
- 1/2 cup popcorn kernels
- 3 tablespoons coconut oil (You can substitute vegan margarine. If you do, salt to taste instead of using 1/2 teaspoon, since margarine usually has salt in it.)
- 1/2 teaspoon coarse salt
- 4 tablespoons nutritional yeast flakes
- Pop your popcorn in an air popper or on the stovetop (see above). Put the popcorn into a large bowl with nice, high sides.
- When the popcorn seems like it’s almost done, melt your coconut oil. I put mine into a teacup in the microwave for 15 seconds.
- Drizzle your coconut oil onto the popcorn, stopping once in a while to give the bowl a toss. You want your pcorn coated really well with oil.
- Sprinkle on the salt, doing that same tossing thing.
- Sprinkle on the nooch, 1 tablespoon at a time, tossing well in between tablespoons.
- Devour. Wish that your air popper didn’t limit you to popping 1/2 cup of kernels at once. Make more.