dil’s favorite popcorn

1/4 cup nutritional yeast*

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 1/2 teaspoon kosher salt 

1/8 teaspoon cayenne pepper 

1/4 cup canola oil, plus 2 tablespoons 

1/2 cup corn kernels 

In a bowl combine the nutritional yeast, garlic powder, onion powder, kosher salt and cayenne pepper and set aside. 

Heat 1/4 cup canola oil over medium-high in a large pot with a fitted lid. Add three corn kernels to the oil and cover. Once all three kernels have popped, turn off the heat, remove the three popped kernels and add the remaining 1/2 cup uncooked kernels. Cover and allow the kernels to sit in the hot oil for 30 seconds exactly. Some may begin to pop. After 30 seconds return the heat to medium-high and pop the kernels until they’re almost all done popping, about 2 minutes. Be sure to turn off the heat as the kernels slow down so that you do not burn any popcorn — they will keep popping from the residual heat.

Transfer the popcorn to a large bowl and add the remaining 2 tablespoons of canola oil and as much of the nutritional yeast mixture as you’d like. Toss to thoroughly combine and serve immediately. 

*Nutritional Yeast is *not* the same as baking yeast. I once had a meal made by a girlfriend of mine that thought Nutritional Yeast and baking yeast were the same thing, which she added to the pasta sauce she made for me. I’ll never forget laughing so hard that we almost peed because I told her we would likely have baguettes coming out of us later!