Recipe Index

Vegan | Stovetop Herb Popcornvegan

Posted on February 12, 2018

I remember nutritional yeast from the 80s but couldn't quite remember what it was for. Discovering that it tasted like cheese was exciting. You can make this with any combination of dried herbs that you want. Sometimes I just use nutritional yeast, olive oil, and salt.

Yield: about 8 cups

stovetop herb popcorn


Herb Topping:

2 teaspoons nutritional yeast

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon garlic powder

1/8 teaspoon salt



1 1/2 tablespoons high-heat oil like grapeseed

1/2 cup dried corn kernals

1 1/2 tablespoons olive oil



Mix all the herb topping ingredients in a small bowl.

In a large stockpot (with lid), heat the grapeseed oil over medium heat. Add a couple of corn kernals, put on the lid, and shake it around every now and then. Once one of them pops that means your pan is ready.

Add the rest of the kernals and cover with the lid. Shake the pan every few seconds to keep from burning. If they don't start popping within the first 30 seconds, turn the heat up. Once you hear more than a couple of seconds between pops, turn off the heat. Kernals are done popping.

Pour popcorn into a large bowl. Pour olive oil, mix around. Sprinkle herb topping, mix around. Add more salt, if you want.


(Ref. "Stovetop Herb Popcorn", Thug Kitchen, page 116.)