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Shared by Jewish Food Society

Schmaltzy Popcorn

Yield: 8 cupsTime: 10-15 min

Schmaltzy Popcorn

Yield: 8 cupsTime: 10-15 min


  • 3 tablespoons rendered schmaltz or oil
  • ⅓ cup popcorn kernels
  • 4 teaspoons kosher salt
  • 2 tablespoons nutritional yeast


  • 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.