Ingredients
8 cups
- 3 tablespoons rendered schmaltz or oil
- ⅓ cup popcorn kernels
- 4 teaspoons kosher salt
- 2 tablespoons nutritional yeast
AppetizersMeat QuickEasyVegetable-Forward
Preparation
Step 1
Heat the schmaltz (or oil) over medium high heat in a medium saucepan (or stockpot) with a lid.
Step 2
Place 5 of the corn kernels in the oil. Set out a large bowl for your finished popcorn.
Step 3
As soon as the last of the 5 kernels have popped, add the remaining kernels and immediately take off the heat and cover.
Step 4
Swirl the pot for 30 seconds.
Step 5
Place the pot back on the heat with the lid slightly ajar and wait for the popping to begin.
Step 6
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.
Step 7
Toss with the salt and nutritional yeast immediately. Taste and adjust seasoning as needed.
