Emulsifier Free Vegan Olive Oil Popcorn
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 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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