Get access to everything we publish when you sign up for Outside+.
- 2 Tbsp high-temperature cooking oil (like canola)
- 3 Tbsp popcorn kernels
- 1/2 tsp garlic powder
- 2 Tbsp nutritional yeast (These yellow flakes have a savory, cheesy flavor. Find them in the bulk aisle at natural food stores.)
- salt & pepper to taste
AT HOME ➞ Combine garlic, nutritional yeast, and cayenne in a small baggie.
IN CAMP ➞ Pour oil into a large, nonstick pot with a well-fitting lid and add a couple of kernels of corn. Cover, and slowly heat over a medium-high flame, moving pot constantly (slow back and forth motion). Once the test kernels pop, add remaining popcorn and close lid, again keeping pot moving. In a minute or two, kernels will begin to pop. Keep moving and occasionally shaking the pot (hold the lid) until popping slows to about one or two pops per three seconds. Remove from heat, sprinkle with seasonings, and toss well. Add salt and pepper to taste, and enjoy your spicy garlic popcorn.