2-4 tbsp coconut oil
1/2 cup popcorn kernels
1/4 cup nutritional yeast
2 tsp garlic powder
1-2 tsp salt
Method 1. Add oil to a large pot over medium-high heat. We used 2 tbsp, but if you add more, your popcorn may taste even better and the rest of the ingredients will stick easier to the popcorn.
2. When the oil is hot, add 3-4 individual kernels to the pot and cover. Once they pop, uncover the pan, add the rest of the kernels and cover again. Give the pot a shake once in a while to prevent burning.
3. When the popping dies down, remove from heat, add the rest of the ingredients and give the pot a good shake to combine.
4. Serve immediately or keep leftovers in a sealed container at room temperature for 5-7 days.