YEAST POPCORN RECIPES

Steps:

• Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
• Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
• If the butter isn’t melted yet, add the butter into the still hot pot and melt. Drizzle over the popcorn and season with nutritional yeast, salt, and pepper, tossing occasionally as you butter and season the popcorn.

Steps:

• Add the nutritional yeast and salt to a large food storage container.  Set aside.
• Heat the oil in a medium saucepan over medium-high heat. Place 3 to 4 individual kernels in the pan.  Once the kernels begin to pop, add in the rest of the kernels so that they form a single layer on the bottom of the pan.  Cover the saucepan with a lid and give it a shake so that the kernels all get coated with the oil.
• When the popcorn kernels start popping, give the pan a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom. 
• Once the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to the prepared food storage container.  Place the lid on the container, and give it a good shake for 10 seconds to coat the popcorn.
• Serve warm and enjoy!