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Cheesy Rosemary Popcorn (Gluten Free, Vegan)


  • ½ cup unpopped popcorn kernels
  • 1 tbsp coconut oil
  • 2 tbsp rosemary, woody stems removed, finely chopped
  • 1 tsp fine grain sea or mineral salt
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast


  1. In a large pot with a lid, heat coconut oil over medium for about 1 min, then add popcorn kernels. Place lid on top and shake a bit to make sure kernels are well coated, then cook over medium heat, without touching, until popcorn kernels have popped, and popping has slowed to one or two pops every few seconds. Remove from heat and add olive oil, rosemary, salt, and nutritional yeast, then place lid back on and shake vigorously for about 10 seconds, or until all popcorn is well-coated. Makes about 5 cups of popcorn.