Made with simple healthy ingredients, this stovetop popcorn tastes cheesy without any cheese! Simple, affordable, and delicious, this Nutritional Yeast Popcorn comes together quickly and easily.
All you need are three simple ingredients to make this easy “nooch” popcorn. It’s easy, healthy, and makes for the perfect snack! I make this so often that I literally have a popcorn station on my counter. I’ve got the olive oil in a squeeze bottle, a popcorn maker, and a mason jar filled with nutritional yeast.
For those without a popcorn maker, you can easily DIY this at home by making popcorn in a Dutch oven or large saucepan with a lid. This post will walk you through how simple it is to make stovetop popcorn with nutritional yeast!
Ingredients You’ll Need
- olive oil — you’ll need oil to pop the popcorn kernals as well as to get the nutritional yeast to stick to the popcorn.
- popcorn kernels — I always get a giant tub from Costco.
- nutritional yeast — this gives you the classic cheesy and buttery flavour!
How to Make Nutritional Yeast Popcorn
- In a large, Dutch oven or large saucepan over medium heat, add 2 tablespoons of oil and 2 to 3 kernels of popcorn and close the lid.
- Wait for the kernels to pop, it’ll take a few minutes. Once popped, add the rest of the kernels into the pan and quickly close the lid. Lower the heat to medium-low heat.
- Shake the pot to coat the new kernels with oil. Wait for the popcorn to start popping and shake the pot again as all the unpopped kernels will sink to the bottom of the pot while the popped kernels rise to the top.
- Continue cooking until the popping sound slows to about one pop per every few seconds.
- Transfer the popcorn into your serving bowl. Don’t let the popcorn sit in the hot pot for long.
- Drizzle with some olive oil and toss with nutritional yeast. Add as much as you’d like!
Make Ahead Tips
- Meal prep: once cooled, store the stovetop popcorn in an airtight container or mason jar for up to 3 days. The longer you wait to eat the popcorn, the less crisp they will become.
Nutritional yeast, also known as nooch, is a vegan-friendly ingredient that adds a cheesy and nutty flavour to whatever you use it on. It is an inactivated form of yeast that is gluten-free as well as paleo, kosher, Whole30, and keto-friendly. It’s a complete protein, contains many B vitamins, fiber, and antioxidants, making it quite good for you!
Stovetop popcorn is a great healthy snack! It’s not loaded with butter or artificial butter. While I love movie theatre popcorn, but it’s not the healthiest option so this stovetop version with only a bit of olive oil is a great alternative. Plus, the nutritional yeast is good for you!
A large saucepan, Dutch oven, or stovetop popper is great for popping popcorn. I recommend using a large vessel so the popped corn doesn’t overflow. I also love using my popcorn maker as it is a hands-off method.
Your popcorn will be chewy if there’s too much moisture in the pot. The lid I use for my popcorn has a hole for steam to escape. If yours does not, prop the lid slightly open during the cooking process.
Half of a cup of unpopped kernels should yield around 8 cups once popped. This is why it’s important to use a large pot!
Recipe Tips
- A glass lid is ideal as you can see the popcorn popping.
- Feel free to add more or less of the nutritional yeast. The measurements are merely a suggestion!
- Keeping the heat on medium to medium-low heat keeps the popcorn from burning on the bottom of the pot. If you’ve burnt your popcorn, you can easily clean the pot by simmering baking soda and water. It’ll loosen the burnt bits from the pot.
- Shaking the pot will help the popcorn pop evenly.
- Don’t wait to season the popcorn. The warmth and olive oil will help the nutritional yeast stick better.
- Try my Black Pepper and Parmesan Popcorn if you’re craving another cheesy popcorn.
Nutritional Yeast Popcorn
Ingredients
- 2-3 tbsp olive oil, plus more for drizzling
- ½ cup popcorn kernels
- 3 tbsp nutritional yeast
Instructions
- In a large, Dutch oven or large saucepan over medium heat, add 2 tablespoons of oil and 2 to 3 kernels of popcorn and close the lid. (Add 3 tablespoon if your pan is large to cover the whole bottom.)
- Wait for the kernels to pop, it’ll take a few minutes. Once popped, add the rest of the kernels into the pan and quickly close the lid. Lower the heat to medium-low heat.
- Shake the pot to coat the new kernels with oil. Wait for the popcorn to start popping and shake the pot again as all the unpopped kernels will sink to the bottom of the pot while the popped kernels rise to the top.
- Continue cooking until the popping sound slows to about one pop per every few seconds.
- Transfer the popcorn into your serving bowl. Don’t let the popcorn sit in the hot pot for long. Drizzle with some olive oil and toss with nutritional yeast.
Nutrition Per Serving
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Helen says
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