Recipe courtesy of Jason Wrobel
Total:
17 min
Prep:
10 min
Cook:
7 min
Yield:
6 to 8 servings (12 cups total)
Level:
Easy
Total:
17 min
Prep:
10 min
Cook:
7 min
Yield:
6 to 8 servings (12 cups total)
Level:
Easy
Total:
17 min
Prep:
10 min
Cook:
7 min
Yield:
6 to 8 servings (12 cups total)
Level:
Easy

Ingredients

  • 2 tablespoons grapeseed oil
  • 3/4 cup unpopped popcorn seeds
  • 1/4 cup coconut oil, melted
  • 1/4 cup nutritional yeast
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Few shakes hot sauce, optional

Directions

Watch how to make this recipe.

Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes. Remove from the heat and pour the popped corn into a large mixing bowl. 

Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt. Stir thoroughly and serve with a few shakes of hot sauce, if using.

Cook's Note

For more spice and flavor kick, add cayenne pepper, curry powder or a few shakes of hot sauce to the popcorn.

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