Vegan ‘Cheesy’ Popcorn

Been making popcorn this way at least once a week for decades, with half olive oil, half ghee, and coating with nothing but sea salt. There's really no need to pop 2 or 3 kernels first then add the rest -- I pour them all in at the beginning. And I haven't shaken popcorn while it cooks in decades, either -- what's the point? As kernels pop they rise to the top, gravity keeps the un-popped ones in the fat at the bottom. Very few un-popped kernels at the end with this method.

I’d like to share a tip! I love nutritional yeast but was always frustrated when the topping was in the bottom of the bowl and not on the kernels! So, when using nutritional yeast, I have a extra large metal bowl ready with the salt and yeast and once the popcorn is about half way through popping I gingerly open the lid and pour most of it into the seasoning and toss while the rest of the kernels pop. Add the finished kernels and “voila,” perfect seasoned popcorn! It’s all about the steam.

I make like Jeff, but with canola oil, just enough to coat bottom of pan. Putting all the kernels in at beginning helps them have roasty taste. Medium high heat. Shake once or twice if I'm nearby. When popped kernels are nearing the top of the pan, I remove the lid entirely, so the steam all escapes, yielding crunchy pops. Doesn't pop all over everywhere. In bowl, drizzle olive oil, popcorn salt (it's very fine grain, coats well), pepper, nutritional yeast. Everyone loves it.