Ingredients:

  • 1/2 cup Nutritional Yeast
  • 2 Tbsp Fine Salt (Note: Nutrition calculation is based on the low sodium requirement of the recipe text, approximately 1/4 Tbsp salt equivalent.)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1 tsp Black Pepper (Fine)
  • 1 tsp Dried Dill Weed
  • 1/2 tsp Citric Acid/Powdered Lemon
  • 1 Tbsp Rice Flour or Cornstarch
  • 4 Tbsp Melted Butter or Coconut Oil (for coating 12 servings of popcorn)

Instructions:

  1. Combine all dry ingredients (Nutritional Yeast, Salt, Garlic Powder, Onion Powder, Smoked Paprika, Black Pepper, Dried Dill Weed, Citric Acid, and Rice Flour or Cornstarch) in a powerful spice grinder, dedicated coffee grinder, or small food processor.
  2. Process the mixture thoroughly until it achieves an ultra-fine, velvety, talc-like consistency. This step is critical for ensuring the seasoning adheres evenly to the popcorn kernels.
  3. Optional Toasting: For deeper, richer flavor, gently toast the finished powder in a dry skillet over low heat for 4 minutes, stirring constantly until fragrant. Immediately remove from heat to prevent burning.
  4. Store the dry seasoning mixture in a clean, airtight container in a cool, dark place.
  5. To serve: Melt 4 Tbsp of butter or coconut oil. Pour over 12 servings of popped corn, then immediately toss with the prepared seasoning mixture until fully coated.