Do you remember the Popcorn Emporiums of the 80s? Walls and walls of vibrant flavored popcorn may be absent from modern mall storefronts today, but this recipe immediately brought me back to the jalapeño cheesiness I remember missing from childhood. Only difference, cheese substituted with amazing nutritional yeast! I use this often when making cheesy nut sauce for pasta, but didn’t realize how good it’d be on popcorn with other spices.
This recipe is actually from Jason Wrobel on Cooking Channel’s new How to Live to 100 » Excited to catch the show and try a few more of the recipes they have listed for their first season. This vegan snack happens to be super easy to make, and more nutritious than normal buttered popcorn.
Ingredients $5.00 (4 Servings)
- Grapeseed oil 2 tbsps
- Popcorn Seed Kernals unpopped 3/4 cups
- Coconut oil can opt for other light oil (melted) 1/4 cup
- Nutritional yeast 1/4 cup
- Chili Powder 1 tbsp
- Cumin ground 1 tsp
- Garlic Powder 1 tsp
- Sea salt 1/2 tsp
- Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat.
- Add the popcorn seeds (I had rainbow popcorn, don’t ask) and place the lid on the pan. Shake vigorously to coat the kernels with oil.
- When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes.
- Remove from the heat and pour the popped corn into a large mixing bowl.
- Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt; stir thoroughly.