I was lucky enough to receve and amazing popcorn maker for my bridal shower, little did I know that it would create a popcorn addiction.
There is one thing that makes my popcorn extra delicious.
Ok, don’t freak out. I know only sounds like The Most Unappetizing Name In The History Of Food.
But “nooch” (as we prefer to call it) is an absolute rockstar of an ingredient.
You can buy it in the health food section of most stores, either in a container like this or in bulk. And as you can see, it’s basically just a zillion yellow flakes (or some brands are more powdery) made from deactivated yeast. People love it because it’s vegan, it’s dairy-free, it’s gluten-free (double-check specific brands for certification), it’s packed with a bunch of vitamins (especially B-vitamins, folic acid, selenium, zinc and protein), it’s low-fat, and it contains no added sugars or preservatives.
But the real reason to try nutritional yeast is because of the flavor. It’s hard to describe, but I give it a cross between nutty, cheesy, a little salty, and deliciously savory. You can use it to help flavor all sorts of foods, but it’s especially fantastic on popcorn.
I assume that not everyone has a popcorn machine so for this recipe you wont need it.
First, gather your three main ingredients:
popcorn kernels ( the “jumbo” popcorn from Pop Secret – amazing!)
nutritional yeast (the more powder-y, the better, but any will do)
high-heat oil (I usually prefer grapeseed or coconut oil, but canola or vegetable oil also work
Add about 1 Tbsp. of oil to a medium saucepan and crank up the heat to high. Then add in your popcorn kernels in a single layer, and cover the pan. Once the kernels start popping, give the pan a few shakes every now and then to help settle the kernels to the bottom. This helps prevent burning and makes sure all of those kernels get popped.
Once the popcorn is done popping, immediately transfer it to a large bowl. Then douse it — or, ahem — add your desired amount of nutritional yeast, and toss to combine while the popcorn is still warm. I also like to add a teaspoon or two of salt.
To help the nooch and salt stick to the popcorn, I recommend actually adding it to a large bowl with a lid (like Tupperware) while the popcorn is still hot. Then cover the bowl, and give it a few really good shakes. The steam from the popcorn will help the toppings stick to it, and will also divide the toppings more evenly.