Healthy cheesy popcorn recipe
This healthy “cheesy” popcorn recipe can be made with a number of spices – or reduce the cayenne if you think it’ll be too much. This makes a great addition to movie nights at home!
With time spent at home on the rise, we’ve seen our snack consumption also rising. We’re trying hard to stick to healthier snacks, and this recipe is a healthier version of cheesy popcorn!
My son just got his braces off a couple of weeks ago and I can’t tell you how much popcorn we ate that first week. My dad made the best popcorn. Cooked with oil and topped with a TON of butter. I have slowly learned how to make it almost like his, but the recipe here is definitely a healthier version.
Ingredients for making cheesy popcorn
1/4 cup popcorn kernels
1 tablespoon coconut oil for cooking, measured solid
2 tablespoons coconut oil for topping, measured solid
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon turmeric
1/8 teaspoon pinch cayenne (optional)
- In a large wok, heat one tablespoon of coconut oil over medium to high heat (about seven). Let heat fully. Once hot, add in kernels, toss briefly in the oil and cover with lid.
- Cook kernels until they begin to pop, about three minutes. After half the kernels have popped shake the pan slightly and resume popping.
- In the meantime, heat two tablespoons coconut oil until melted. Combine the seasonings in a small bowl to be ready to toss.
- All kernels should be popped within ten minutes. Once the popping stops, turn off the pan and remove from heat immediately to prevent burning.
- Transfer popcorn into a large bowl. Pour the coconut oil over the popcorn and toss to coat.
- Sprinkle half the seasoning over the popcorn and toss briefly. Then, sprinkle the rest of the mixture.
- Toss until fully combined.
Makes 6 cups
Healthy Cheesy Popcorn
This healthy cheesy popcorn is a great snack for these stay at home times. You can definitely indulge with this treat!
Ingredients
- 1/4 cup popcorn kernels
- 1 tablespoon coconut oil for cooking, measured solid
- 2 tablespoons coconut oil for topping, measured solid
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon pinch cayenne (optional)
Instructions
In a large wok, heat one tablespoon of coconut oil over medium to high heat (about seven). Let heat fully. Once hot, add in kernels, toss briefly in the oil and cover with lid.
Cook kernels until they begin to pop, about three minutes. After half the kernels have popped shake the pan slightly and resume popping.
In the meantime, heat two tablespoons coconut oil until melted. Combine the seasonings in a small bowl to be ready to toss.
All kernels should be popped within ten minutes. Once the popping stops, turn off the pan and remove from heat immediately to prevent burning.
Transfer popcorn into a large bowl. Pour the coconut oil over the popcorn and toss to coat.
Sprinkle half the seasoning over the popcorn and toss briefly. Then, sprinkle the rest of the mixture.
Toss until fully combined.
