Popcorn with Nutritional Yeast
Everyone needs a go-to popcorn method, right? We air pop in the same machine I've had since high school, then dress our popcorn in an umami-rich blend of fruity olive oil or butter, nutritional yeast and salt. Makes about 16 cups.
Servings: 4
Calories: 227kcal
Ingredients
- ½ cup (100 grams) popcorn kernels
- 3 tablespoons (45 ml) extra virgin olive oil or melted butter
- ¼ cup nutritional yeast
- ½ teaspoon fine sea salt or truffle salt
Instructions
- Pop the popcorn kernels with an air popper into a large bowl.
- Drizzle with the olive oil or melted butter.
- With a mortar and pestle or spice grinder, grind the nutritional yeast and salt together until you have a fine powder. Sprinkle over popcorn and toss to coat.
Notes
- This is a great place to use a really flavorful, good quality butter (grass-fed, cultured, and salted is my preference) or olive oil.
- To pop the kernels on the stovetop, here's what to do. Set a large, heavy pot over medium heat. Pour in two tablespoons of safflower oil and add two or three kernels. Position the lid and wait for the kernels to pop. Briefly remove pot from heat and add the rest of the kernels. Replace the lid and give the whole thing a really good shake, then set the lid slightly ajar to let steam escape. Place pot back on the heat and cook, shaking frequently, until popping slows dramatically. Remove from heat and place in a bowl.
- Leftover popcorn, if such a thing exists, will keep in an airtight container at room temperature for a day or two.
Nutrition
Calories: 227kcal | Carbohydrates: 26.2g | Protein: 5.8g | Fat: 11.8g | Fiber: 5.6g