Ingredients
⅓cupnutritional yeast
1tspfine sea salt
3ttbspcoconut oil
½cuppopcorn kernels
Preparation
Add the nutritional yeast and salt to a large food storage container. Set aside.
Heat the oil in a medium saucepan over medium-high heat. Place 3 to 4 individual kernels in the pan. Once the kernels begin to pop, add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover the saucepan with a lid and give it a shake so that the kernels all get coated with the oil.
When the popcorn kernels start popping, give the pan a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom.
Once the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to the prepared food storage container. Place the lid on the container, and give it a good shake for 10 seconds to coat the popcorn.
Serve warm and enjoy!
