Popcorn with Nutritional Yeast

Popcorn with Nutritional Yeast

Crispy popped corn tossed with savory, cheese-like nutritional yeast and melted butter.

Total 10 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This stovetop popcorn gets a savory, umami boost from nutritional yeast, which clings to the kernels thanks to a light coating of melted butter. It makes a quick snack for movie nights or an afternoon pick-me-up, and comes together in under 15 minutes using just a few pantry staples.

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder

Method

  1. Heat the vegetable oil in a large stock pot over medium-high heat, adding 2-3 popcorn kernels to test readiness.

  2. Once the test kernels pop, add the remaining popcorn kernels in an even layer, cover, and remove from heat for 30 seconds to let the oil temperature equalize.

  3. Return the pot to medium-high heat and shake occasionally until the popping slows to several seconds between pops, about 4 minutes.

  4. Remove the pot from heat and let the popping fully stop before uncovering, about 30 seconds.

  5. Pour the popped corn into a large bowl, discarding any unpopped kernels.

  6. Drizzle the melted butter evenly over the popcorn, tossing continuously to coat.

  7. Sprinkle the nutritional yeast, salt, and garlic powder over the popcorn, tossing well to distribute evenly.

  8. Taste and adjust salt if needed, then serve immediately.

Rate this recipe

★ 3.8 (1)

Popcorn with Nutritional Yeast

This stovetop popcorn gets a savory, umami boost from nutritional yeast, which clings to the kernels thanks to a light coating of melted butter. It makes a quick snack for movie nights or an afternoon pick-me-up, and comes together in under 15 minutes using just a few pantry staples.

10 min 4 servings 210 cal

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder

Method

  1. 1

    Heat the vegetable oil in a large stock pot over medium-high heat, adding 2-3 popcorn kernels to test readiness.

  2. 2

    Once the test kernels pop, add the remaining popcorn kernels in an even layer, cover, and remove from heat for 30 seconds to let the oil temperature equalize.

  3. 3

    Return the pot to medium-high heat and shake occasionally until the popping slows to several seconds between pops, about 4 minutes.

  4. 4

    Remove the pot from heat and let the popping fully stop before uncovering, about 30 seconds.

  5. 5

    Pour the popped corn into a large bowl, discarding any unpopped kernels.

  6. 6

    Drizzle the melted butter evenly over the popcorn, tossing continuously to coat.

  7. 7

    Sprinkle the nutritional yeast, salt, and garlic powder over the popcorn, tossing well to distribute evenly.

  8. 8

    Taste and adjust salt if needed, then serve immediately.