|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.