Air-Popped Popcorn with Nutritional Yeast

Steps

1. Heat an air popper or a large heavy-bottomed pot over medium-high heat. If using a pot, add one teaspoon of coconut oil and three test kernels. Once they pop, add the remaining kernels in a single layer and cover with a lid slightly ajar to release steam.
2. Pop the kernels until the popping slows to about two seconds between pops. Remove from heat immediately to prevent burning.
3. Transfer the hot popcorn to a large mixing bowl. Drizzle the melted coconut oil evenly over the popcorn while tossing gently with a large spoon or your hands.
4. Sprinkle the nutritional yeast and sea salt over the popcorn. Toss thoroughly for 30 seconds to distribute the seasoning into every crevice.
5. Taste and adjust salt or nutritional yeast to your preference. Serve immediately for maximum crunch.

Why It Works

Melted coconut oil acts as the adhesive that makes dry seasonings stick to each kernel, replacing the butter or seed oils found in microwave popcorn. Nutritional yeast delivers a naturally savory, cheese-like flavor thanks to its glutamic acid content, the same compound responsible for umami in aged cheeses. The result is a whole-grain snack loaded with B vitamins and fiber.

Tips

• Variation. Add half a teaspoon of smoked paprika or garlic powder along with the nutritional yeast for a smoky or garlicky twist.
• Storage. Store leftovers in a paper bag loosely folded shut. Airtight containers can trap moisture and make popcorn chewy.
• Substitution. Swap coconut oil for melted butter if you prefer a richer, more traditional flavor.