Shared by Jewish Food Society

Heat the schmaltz (or oil) over medium high heat in a medium saucepan (or stockpot) with a lid.
Place 5 of the corn kernels in the oil. Set out a large bowl for your finished popcorn.
As soon as the last of the 5 kernels have popped, add the remaining kernels and immediately take off the heat and cover.
Swirl the pot for 30 seconds.
Place the pot back on the heat with the lid slightly ajar and wait for the popping to begin.
Pay careful attention to the popcorn once the time in between the pops of kernels starts to slow down. When there are about 2-3 seconds in between pops, remove the pot from the heat, wait for a few final last pops and then immediately pour the popcorn into the bowl.
Toss with the salt and nutritional yeast immediately. Taste and adjust seasoning as needed.