Popcorn? At home? From scratch? Yes, yes and yes. We know you can buy the stuff in basically every shop in existence, but we're here to let you know that making popcorn is delicious, cheap (like, ridiculously so) and extremely easy. Our obsession with making popcorn from scratch started from a dissatisfaction of store-bought plant-based cheesy popcorns. They were just missing a punch. So we decided to play around with the blank canvas that is popcorn. Enter this cheesy recipe. Our lives got a lot better that day and we haven't looked back since.
1 cup corn kernels
3 tbsp oil + 2 tbsp oil (for coating)
4 tbsp nutritional yeast
1/2 tsp salt
Heat a heavy set pan (that has a lid; e.g. dutch oven/cast iron) on medium heat. Add your corn kernels and 3 tbsp oil, and stir to coat. Cover with your lid and continue heating, shaking the pan gently every 30-40 seconds or so.
Once the kernels start popping, shake your pan every 5-10 seconds (this ensures all your kernels pop). When the popping slows down to one pop every 20 seconds or so, turn the heat off. Set your lid askew for a couple of minutes to allow steam to escape.
Transfer to a baking tray and coat with remaining 2 tbsp olive oil. Mix into your thoroughly. In a small bowl combine nutritional yeast and salt and mix. Coat your popcorn with your nutritional yeast mixture. Taste for salt/paprika.
Store in an airtight container for 2-3 days.