The best thing about making popcorn at home is that you know exactly how much butter and salt is going into it - and it saves you money.
This popcorn is a very very delicious, savory snack. For those of you who are not familiar with nutritional yeast, it tastes similar to parmesan cheese and it is very healthy, low-fat, and it has lots of amino acids. It can be found in natural food stores or health stores. I used air-popped popcorn, cut the amount of margarine in half, and it still tasted fabulous! So quick and easy to make. I will be making this often! - 04 Nov 2003 (Review from Allrecipes USA and Canada)
This is a great twist on the way I have seasoned popcorn for years. I picked up a great trick years ago that makes it even better. Heat the oil and popcorn together until the first kernel pops. Take the pan off the heat and stir in 2-4 Tbsp. of dairy-free margarine. As soon as the margarine melts put the lid on and put the pan back on the heat. Shake frequently. The buttery flavor will be evenly spread over the popcorn, and the popcorn will pop up large with fewer "old maids". - 21 Feb 2007 (Review from Allrecipes USA and Canada)
Pretty darn good. I did not opt for butter, thinking that the oil alone would hold the seasonings to the popcorn - much of the toppings did end up at the bottom of the kettle, but were again on top when I poured the popcorn into a bowl. Next time, I will spray some Bragg's on before adding the seasonings and then exclude the salt. I'm surprised that my 3 year old liked this popcorn, it wasn't too spicy for her. This popcorn is so rich in flavor that you may find that you don't need to eat a lot of it to feel satisfied. Update: I now make this with air popped popcorn - use Bragg's Liquid Aminos to stick the dry ingredients to the popcorn, leave out the salt and *presto* a dieter's delight! - 06 Jan 2009 (Review from Allrecipes USA and Canada)