| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1/2 cup popcorn kernels
- 2 tbsp nutritional yeast
- 1 tbsp coconut oil
- 1/4 tsp truffle salt
- 1/4 tsp Japanese Shichimi pepper
- 2 tbsp Vegan butter
Ingredients
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Instructions
- Heat pot over medium heat and add 1 tbsp of coconut oil. Just before coconut oil begins to smoke, add in 1/2 cup of popcorn and shake around to make sure that every kernel is coated in oil. Cover pot and shake every 30 seconds.
- When popping begins to slow down, turn off heat and let sit for 20-30 seconds with lid on.
- Pour out half of the popcorn into a bowl and evenly drizzle 1 tbsp Vegan butter. Sprinkle 1 tbsp of nooch, 1/8 tsp of truffle salt, and 1/8 tsp of Shichimi pepper and give a quick air toss to make sure everything gets coated. Repeat process with remaining popcorn for layer two!
