Brazil Nut Free Vegan Olive Oil Popcorn

Total time10 min

Prep time2 min

Cook time8 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ cup popcorn kernels

For tossing

2 tbsp olive oil
¼ cup nutritional yeast
½ tsp smoked paprika
½ tsp garlic powder
¾ tsp fine salt
¼ tsp cayenne pepper (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is hot enough.
2
Add the remaining kernels in a single layer, cover, and shake the pot gently to coat them in the oil. 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.

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