Pecan Free Dairy Free Smoky Ranch Queso Popcorn
Smoky, savory, and seriously addictive, this stovetop popcorn is the kind of snack that disappears before you even sit down. The seasoning blend is built around nutritional yeast, which delivers that cheesy, umami-rich depth you'd expect from a queso-style coating — no dairy required. Smoked paprika and cumin bring the warmth, dried dill and chives add that unmistakable ranch vibe, and a pinch of cayenne gives it just enough kick to keep you reaching back into the bowl. Coconut oil does double duty here, both popping the kernels and acting as the base for the seasoning paste, so every piece gets fully coated and flavor-packed. The technique of waiting for three test kernels to pop before adding the rest is a small step that makes a real difference — you get fluffy, evenly popped corn with almost no duds. This is the kind of recipe that makes you wonder why you ever bought flavored popcorn in a bag, especially when store-bought options can be full of mystery ingredients and shared-facility warnings. Make a big batch, toss it well, and serve it straight from the bowl while it's still warm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the popcorn
- ⅓ cup popcorn kernels
- 2 tbsp coconut oil
For the seasoning
- 3 tbsp coconut oil
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp dried chives
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
Instructions
- 1
Heat 2 tbsp coconut oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 kernels pop — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
- 2
In a small saucepan, melt 3 tbsp coconut oil over low heat until just liquid. Remove from heat and stir in the nutritional yeast, smoked paprika, garlic powder, onion powder, dried dill, dried chives, ground cumin, cayenne pepper, fine sea salt, and ground black pepper until a uniform paste forms.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!