Sriracha Nooch Popcorn

Ingredients

• 2 Tbsp high heat cooking oil
• 1/3 cup popcorn kernels
• 1 Tbsp butter
• 1 Tbsp sriracha
• 1/2 Tbsp nutritional yeast

Directions

1. Pour the cooking oil into a medium sauce pot and drop in 1 popcorn kernel. Cover the pot, set it over medium-high heat, and warm the oil until that test kernel pops.
2. When the test kernel has popped, uncover the pot, pour in the remaining popcorn kernels, and put the lid back on. Shake the pot firmly from side to side so the hot oil coats the kernels, then keep it over medium-high heat. Continue cooking, shaking now and then, until the kernels have popped, or until the popping slows to about 1 kernel every 3 seconds.
3. Take the pot off the heat and promptly transfer the popcorn to a large bowl. Set the pot aside for a couple of minutes so it cools a bit and the butter will not scorch. When the pot has cooled slightly, add the butter and sriracha. Let the butter melt, then swirl the pot to bring it together with the sriracha.
4. Pour the sriracha butter over the bowl of popcorn, then tip the popcorn back into the pot. Cover the pot and shake it very well until the popcorn is evenly coated with the sriracha butter. Transfer the popcorn back to the bowl, scatter the nutritional yeast over the top, and serve. Season with salt if you like.