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Raley’s Shelf Guide: Minimally Processed Nutritional Yeast Popcorn



  • 3 tbsp. high heat oil to coat the bottom of the pan (coconut, grapeseed or canola oil)
  • 1/2 cup Raley's popcorn kernels
  • 3 1/2 cup Bob's Red Mill Nutritional Yeast (add to taste)
  • 1 tsp. salt (add to taste)


  1. Coat large metal pot with oil and heat over medium high heat. Drop 3-4 individual kernels in pan and cover.
  2. When the kernels pop, uncover pan and add in rest of kernels to form a single layer on the bottom of the pan. Cover, and shake pot to coat all kernels with oil.
  3. As kernels begin to pop, shake pot about every 15 seconds to help un-popped kernels fall to the bottom, which prevents burning.
  4. When popping slows to 2-3 seconds between pops, remove popcorn from heat and pour into large mixing bowl. Sprinkle with nutritional yeast and salt; shake to coat popcorn.
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