Stove-top Popcorn with Nutritional Yeast

5 from 1 vote

Follow these easy instructions for how to make popcorn with coconut oil and nutritional yeast.

Prep Time2

Cook Time10

Total Time12

Course: Snack

Cuisine: Canadian

Servings: cups

Calories: 88kcal

Add a tablespoon of the coconut oil to a large heavy-bottomed pot with a lid and add three popcorn kernels. Heat over medium heat.
Melt the butter and other tablespoon of coconut oil together in a microwave.
Once the three kernels pop, add the rest of the kernels and replace the lid.
Heat over medium heat, shaking the pot frequently until all or most kernels pop and there are a few seconds between pops.
To top, drizzle the butter/oil combo on top a little at a time, shaking over salt and pepper and nutritional yeast, then shake and repeat until all toppings are used up. Serve immediately.

Typically 1/4 cup un-popped corn kernels should yield 6-8 cups of popped corn.

To minimize burnt popcorn, don't go above medium heat while popping.

A heavy-bottomed pot will help with even heating and cooking.

Use a large pot so you have room for the kernels to expand when they pop.

Use three test kernels so you know that the heat is high enough before adding the rest of the kernels.