I am a big popcorn fan, and a few years ago I discovered the amazingness that is putting nutritional yeast on your buttered, salted popcorn. It gives it this cheesy, savory flavor that just seemed to good too be true—because, I also discovered—it’s actually good for you!
Since I pull out the air popper pretty often, I though it would be fun to create some souped up versions of the classic go-to bowlful I described above.
If you’re having a few friends over for a binge-watching session in front of the TV, use the recipes below to make all three and sample each flavor—hence the title “popcorn flights”—or just whip up one version for yourself and a guest.
Enjoy your night in!
Four servings, Snack | Vegan, Gluten-Free
Prep time: 2 min | Cook and serve time: 3 min
1/3 cup popcorn kernels
2 tablespoons nutritional yeast
Salt, to taste
Butter (or non-dairy butter), to taste
“Souped up” rosemary version: Add 1 tablespoon of crushed dried rosemary to the classic ingredients. Crush the rosemary using a mortar and pestle, or just chop the rosemary over and over until it’s as small as you can get it. You can also use fresh rosemary. Double the amount if you do.
“Souped up” fiesta version: Add 1 tablespoon of any Mexican blend seasoning. You can often find this in the bulk section of your grocery store, or in packets in the ethnic aisle—seasoning for tacos or fajitas will do the trick.
Prep: If you’re making the souped up versions, mix the seasoning and nutritional yeast together.
Cook and serve:
1. Melt butter.
2. Pull out your favorite popcorn maker and get things poppin’.
3. Drizzle butter over popcorn.
4. Toss nutritional yeast (or nutritional yeast-seasoning mixture) with buttered popcorn.
5. Season with salt, to taste.