Food & Drink


My vice is salty-crunchy snacks. Because chips are too expensive (IMHO), I make my popcorn daily. The process is quick and easy. Popcorn made with nutritional yeast is very popular, but I prefer to add sriracha butter to my popcorn before adding the “nooch”. This gives it a better stick and gives it a spicy kick. Sriracha Nooch Popcorn is a great way to satisfy all of my taste buds. It’s salty, crunchy, spicy and full of umami. This snack has everything I could want in a snack.


Nutritional yeast is a form of Saccharomyces cerevisiae that has been deactivated. This yeast strain is used in baking and brewing. The flaked or powdered form is available. It has a texture that is similar to fish food. It is often used in cooking because of its mildly cheesy taste, making it an excellent vegan substitute for Parmesan. It is rich in protein and fiber. Sprinkle it on your food to instantly get a nutritional boost.


Nutritional yeast is growing in popularity. You can find it at all major grocery stores. If not, check your local health food shop. Nutritional yeast is often found near specialty diet foods, such as organic or gluten-free products, or close to dietary supplements. Trader Joe’s has very affordable nutritional yeast. Bob’s Redmill and Braggs are two brands I frequently see in major supermarket chains.


This recipe can be made with either stovetop or air-popped popcorn. I prefer stovetop popcorn. It is miles better than air-popped popcorn in texture, flavor and aroma. Below are instructions for stovetop popcorn. However, if you prefer air-popped popcorn, you can skip the step where butter and Sriracha have been melted together. While you eat your styrofoam popcorn, I’ll be watching.


  • Make sure you use the right oil. High smoke point oil is essential as it will allow the popcorn to pop when heated to a high temperature. Low heat or low “smoke points” oils can cause oil to burn or explode into flames.
  • Make sure you have enough oil. You should use enough oil. Without enough oil, the kernels won’t be adequately surrounded by heat. They will either burn rather than pop or slightly pop.
  • You should start with one kernel. Although it may be tempting to add all the kernels to the pot at once, you will end up with larger pieces and more flavorful oil if you wait for the oil to get hot before adding the other kernels. The first kernel indicates when the oil has reached a high enough temperature to produce large fluffy pieces.
  • After popping, take the popcorn out of the pot. It can burn the bottom of the pot if it is left in there. Condensation from the lid can drip onto the top, making it soggy.


Sriracha Nooch popcorn is a salty snack with tons of crunch, a spicy buttery topping, and a mild cheesy flavor due to nutritional yeast.

Prep time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Servings: Each approximately 3 cups


  • 2 Tbsp high-heat cooking oil* ($0.08)
  • 1/3 cup popcorn kernels ($0.16)
  • 1 Tbsp butter ($0.06)
  • 1 Tbsp sriracha ($0.06)
  • 1/2 Tbsp nutritional yeast ($0.07)


  • In a medium saucepan, add the oil and one popcorn kernel. Cover the pot with a lid and place it on medium heat. Let the oil heat up until the kernel crackles.
  • After the kernel pops, remove the lid and add the remaining popcorn kernels to the pot. To ensure that all kernels are covered in hot oil, give the pot a vigorous shake. Keep the pot on medium heat, occasionally stirring until all kernels have popped.
  • Take the pot off the heat immediately and pour the popped popcorn into a large bowl. Allow the pot to cool for a few minutes, so the butter doesn’t burn. Once the pot has cooled slightly, add the butter to the pot. Let the butter melt, then stir it in with the Sriracha.
  • Sprinkle the sriracha oil over the popcorn and then return it to the pot. Put the lid on top of the popcorn and give it a good shake to coat them with the sriracha butter. Then, return the popcorn coated with sriracha butter to the bowl. Sprinkle the nutritional yeast on top, and then serve. Salt may be added if needed (I didn’t).


*Use high-heat cooking oils such as corn, grapeseeds, canola or safflower.

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