I often think it's all been done (it literally has) but it's incredible that with google at our fingertips most people are too lazy to look up what they're after. Or maybe they just like hot for food so much they only trust our recipes and instructions. I'm not really sure. But I would've thought everyone knew how to make stove top popcorn, except we get asked all the time to post a recipe. This is the best vegan popcorn... it tastes better than anything with real butter on it!
1/2 C organic popcorn kernels
4 tbsp coconut oil
1 tbsp nutritional yeast
sea salt to taste
Place a large pot over medium heat on the stove and add 1 tablespoon of coconut oil and 1-2 kernels. Place a lid on top of the pot while it heats up. When the kernels pop add the remaining popcorn kernels and place the lid back on the pot. Depending on the size of your pot you may need to reduce the amount of kernels you're using (anywhere from 1/4 cup - 1/3 cup).
They should start popping pretty quickly. You might need to shake the pot around a little bit to prevent kernels from burning on the bottom or allow a little bit of air to get inside the pot by lifting the lid slightly to one side to get it really popping quickly. Then place the lid back on with no gaps as it finishes popping.
Once the popping has calmed down, remove the pot from the heat. Pour the popcorn into a large bowl. Add remaining 3 tablespoons of coconut oil to the pot, which should be hot enough that it melts very quickly without having to put the pot back on the burner.
Pour oil over the popcorn and add nutritional yeast and sea salt. Toss to combine and coat the popcorn with seasoning. Sometimes it's easiest to do the popcorn in two batches, one in the bowl and one in the pot so you can coat every popped kernel well.
Feel free to add any other seasoning as well. Sometimes we add dill, old bay seasoning is the bomb, or chipotle chili and garlic powder are tasty too. Or use all of them together! YUM!
Now... netflix and chill!