| 4 | 10 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 min | 9 min | 4 |
| 3 tbsp | Coconut oil (enough to cover the bottom of pan) |
| 1/2 cup | Popcorn, unpopped kernels |
| 1/4 cup | Nutritional yeast (to taste) |
| 2 tsp | Sea Salt (to taste) |
1. Add oil to a large metal stockpot over medium-high heat.
2. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil.
3. Once the popcorn kernels start popping furiously, crack the lid open very slightly**, and give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
4. When the popping dies down, immediately pour the popcorn it into a large mixing bowl (one that has a lid, like Tupperware), and sprinkle with nutritional yeast and salt. Cover, and give it a good shake to combine.
Serve and enjoy!
Add turmeric or cayenne for an adding hum.
