Hey there, friends! Can I let you in on a little secret? I absolutely love snacking once my kids are tucked in for the night. But let’s be real, my snack choices aren’t always the healthiest. However, today, I’m excited to share a snack that’s not only delicious but also surprisingly good for you. Ever heard of Nutritional Yeast (Nooch) Popcorn)? No? Well, neither had I, until recently.
So, what exactly is nooch popcorn? It’s popcorn that’s seasoned with something magical called nutritional yeast. Trust me, it gives it this amazing umami flavor. It’s a kinda cheesy flavor that’s out of this world. Seriously, if you haven’t tried it yet, you’re missing out on this healthy snack! And if you need a little extra convincing, just take a peek at the label of the nutritional yeast I used. I think that’ll do the trick.
Now, let’s talk about the microwave popcorn craze. Why are we convinced we need those pre-packaged bags when making popcorn at home is a breeze? For this recipe, you can use plain microwave popcorn. But why should you do that? Buying the kernels and making it yourself is easier, cheaper, and healthier. Once you try stovetop popcorn, you might never go back. Join me below for the recipe, and don’t forget to explore the nutritional benefits of nutritional yeast!
Here are some reasons to make your own popcorn:
- No PFAs: “Manufacturers add PFAS to microwave popcorn food packaging because they resist high temperatures, repel oil, and have nonstick properties [….] that exposure to PFAS has associations with kidney cancer and testicular cancer.”
- You won’t be exposed to diacetyl: “People who work around popcorn can inhale large amounts of a chemical known as diacetyl, which some companies add to their popcorn because it mimics the taste of butter. When a person inhales it, diacetyl can cause a rare lung disease known as bronchiolitis obliterans.”
- You wont be ingesting tons of saturated fat and sodium
- It easy to make and takes just about the same time!
Ingredients:
- 2 tablespoons of nutritional yeast ( or as much as you like),
- salt to taste
- 2 tablespoons coconut oil or olive oil, enough to thoroughly coat the bottom of the pan
- 1/4 cup popcorn kernels
Instructions
- In a medium saucepan, heat the oil over medium-high heat. Test the oil by adding 3 or so individual kernels to the pan. Once these kernels start popping, add in the rest of the popcorn kernels to form a single layer at the bottom of the pan. Cover the saucepan with a lid and shake it gently to ensure all kernels are coated with oil.
- As the popcorn starts popping, give it a good shake the pan every 15 seconds to prevent burning.
- When the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to your large bowl.
- Sprinkle it with some Nooch and salt cover the container with the lid or large plate and shake it for about 10 seconds to evenly coat the popcorn. Serve warm and enjoy.
Looking for other cheese snacks?
Try our Brazilian cheese waffles and our 3-Ingredient Brazilian Cheese Bread
Storage Instructions:
Store any leftover Nooch popcorn in an airtight container at room temperature for up to 2 days.
Common Substitutions:
For the oil, you can swap coconut oil with olive oil, butter, or any other cooking oil you prefer.
Troubleshooting:
If your popcorn turns out chewy instead of crispy, it might be due to insufficient heat during popping or improper storage. Make sure to use fresh popcorn kernels and cook them over medium-high heat until fully popped. Avoid overcrowding the pan, as this can result in uneven cooking. If your popcorn tastes burnt, it’s likely that the heat was too high or you didn’t shake the pan frequently enough during popping. Adjust the cooking temperature and shaking frequency accordingly for better results.
Nutritional Yeast (Nooch) Popcorn
Ingredients
- 2 tablespoons of nutritional yeast or as much as you like,
- salt to taste
- 2 tablespoons coconut oil or olive oil enough to thoroughly coat the bottom of the pan
- 1/4 cup popcorn kernels
Instructions
- In a medium saucepan, heat the oil over medium-high heat. Test the oil by adding 3 or so individual kernels to the pan. Once these kernels start popping, add in the rest of the popcorn kernels to form a single layer at the bottom of the pan. Cover the saucepan with a lid and shake it gently to ensure all kernels are coated with oil.
- As the popcorn starts popping, give it a good shake the pan every 15 seconds to prevent burning.
- When the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to your large bowl.
- Sprinkle it with nooch and salt. Cover the container with the lid and shake it for about 10 seconds to evenly coat the popcorn. Serve warm and enjoy!
FAQ:
Q: Can I use microwave popcorn for this recipe? A: While you can use microwave popcorn as a base, we recommend using plain popcorn kernels for the best flavor and texture. Microwave popcorn often contains added oils and flavorings that may not complement the nutritional yeast seasoning. And also it is much healthier to make it yourself. You can also get an air popper if you enjoy making it often. They are kind of cool and just as healthy as making it in a large pan
Q: Is nutritional yeast the same as brewer’s yeast? A: No, nutritional yeast and brewer’s yeast are two different products. Nutritional yeast is deactivated yeast that is rich in vitamins and minerals, while brewer’s yeast is a byproduct of beer brewing and has a more bitter taste. Make sure to use nutritional yeast specifically for this recipe.
Q. Is this recipe gluten-free? How about dairy-free? Yes it is both gluten free and dairy free.
Let me know below what you thought of this recipe? Had you heard of nooch popcorn before? And what is your favorite snack? What would you like to see me post next? Let me know in the comments below.
Until next time,
Claudia
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