This recipe is a little less exact than most because we want it to be infinitely scalable. I make a big batch of the popcorn spice every month or so to keep on hand. Buzzing the spice blend in a spice grinder helps the bigger pieces of nutritional yeast and kosher salt stick to the popcorn instead of falling to the bottom of the bowl, so I highly recommend taking the time to do that!
Spice Blend Ratio (2:1:1):
- 2 parts nutritional yeast
- 1 part Diaspora Co. turmeric
- 1 part kosher salt
Popcorn to Ghee Ratio:
- 1 part unpopped kernels
-
1 part ghee (you can be less generous if you're ghee-averse, but why?!)
For Two Generous Servings:
- 2 Tbsp spice blend
- ½ cup popcorn
- ½ cup ghee
- Pinch of freshly ground black pepper
By air popper:
Pop kernels into a large container with a lid handy. Melt ghee separately. Once popcorn is finished, pour the ghee over the popcorn. Sprinkle the mixed spice blend and add pinch of pepper on top while the popcorn and ghee are still hot. Cover the container with a lid and shake vigorously until the popcorn is coated evenly.
By stove:
Make popcorn by regular stove-top instructions, but use ghee instead of oil. Once the popcorn is done, sprinkle the mixed spice blend and pinch of pepper on top, cover your pot with a lid and shake vigorously until popcorn is coated evenly.