Ingredients

• 1/4 cup popcorn kernels
• 1-1/2 tablespoons canola oil
• 1 teaspoon Sriracha hot chili sauce
• 4 tablespoons unsalted butter, melted
• 1 teaspoon nutritional yeast
• 2 teaspoon granulated sugar
• 1 teaspoon cinnamon

Preparation

1. Pour canola oil in medium saucepan and place over medium-high heat.
2. Add three popcorn kernels and place lid, slightly cracked on the pan.
3. When all three kernels have popped, add the remaining kernels and gently shake pan to coat kernels in oil. Replace lid, slightly cracked on pan.
4. Popcorn kernels will begin popping rapidly. When popping slows, remove pan from heat and pour into 3 separate bowls.
5. Drizzle chili sauce over popcorn in first bowl and gently toss to coat.
6. Mix nutritional yeast with 2 teaspoons melted butter. Drizzle over popcorn in second bowl and gently toss to coat.
7. Combine the remaining melted butter with the cinnamon and sugar. Drizzle over popcorn in the third bowl and gently toss to coat.
8. Divide each bowl into 2 servings so each person gets 1 cup of each popcorn flavor.

Helpful hints

• Use white or yellow popcorn.
• CAUTION: Oil will be hot and can pop out of pan during popping. Be careful!
• Increase Sriracha sauce to 2 teaspoons if more heat is desired.
• This spicy, sweet and cheesy popcorn keeps for 1 to 2 days if sealed in a container or zip-top bag.