Hurray for popcorn! The guilt-free, crunchy goodness that is oh-so-satisfying when paired with a good movie, and an even better with a friend. My longtime friend Alexa treated me to this amazing combination for my last Christmas gift, with the popcorn kernels in a cute mason jar and the toppings alongside to accompany them. This recipe has been a lifesaver during these dreary January nights. After an overload of chocolate and Christmas treats, what could be better than a night in with your best gal a bowl full of guilt-free Nutritional Yeast and Dill Popcorn.
“Nutritional yeast offers a cheesy flavour and is commonly used as an alternative to parmesan cheese. It is also fortified with vitamin B12 so can be a vital ingredient in many vegan diets or for those who limit their intake of animal products”
I used organic popcorn kernels to avoid Genetically Modified corn. Fresh dill would work great when in season, you will need to use more of the fresh herb. If you have a popcorn maker at home, you can reduce the calorie load by omitting the oil. If you haven’t tried Nutritional Yeast before, now is your chance! It is the perfect amount of savoury and is high in glutamates which trigger the ‘fifth basic taste,’ known as umami or savoury taste.
Recipe for Nutritional Yeast and Dill Popcorn [100 Calorie Snack]
A simple and healthy 100 Calorie Snack - Nutritional Yeast and Dill Popcorn. Make it with coconut oil for extra flavour and for a vegan alternative. Crunchy, savoury goodness for those cozy nights in.
- 1/2 tbsp. extra virgin olive oil and 1/2 tbsp. organic butter or coconut oil optional
- 1/4 cup organic popcorn
- 1 tbsp. organic butter or coconut oil
- 2 tbsp. nutritional yeast
- 1 tbsp. dried dill
- dash of sea salt
If you have a popcorn maker then woohoo, life just got easier. If you are like me and have to cook your popcorn on the stove top here is a fail-proof method:
Heat the olive oil and butter or coconut oil together in a large flat bottom saucepan over medium-high heat. Add 3 popcorn kernels and cover with a lid. Wait until the three kernels have popped - your pan is now hot enough! Remove the three kernels and pour in the rest of the kernels, ensuring they are in a single layer. Remove the pan from the heat for about 30 seconds. This ensures that the kernels are all at a near-popping temperature so they will pop evenly. Now put the pan back on the heat and cover with a lid, once the kernels start popping start to shake the pan gently. Once the popping slows down to once every few seconds, remove the popcorn from the heat and pour into a large bowl.
While the popcorn is cooking heat the butter or coconut oil in a small saucepan to melt it.
Once the popcorn is finished drizzle half of the butter or coconut oil onto the popcorn, followed by half of the nutritional yeast and dill. Give the popcorn a good mix and shake, then pour on the remaining ingredients. Mix until the popcorn is well and evenly coated. Season with salt. YUM!
Make it vegan: Use coconut oil in place of butter
Cut the calories: Use an air popcorn maker, or pop in a brown paper bag in the microwave
Use fresh dill: Substitute with 1/4 cup chopped fresh dill
Nutrition Analysis done using popcorn maker method.