Heat oil on medium heat in dutch oven or deep sauce pan.
Add uncooked kernels and shake so oil covers kernels.
As the kernels begin to pop, gently shake the pot every once in a while until the popping begins to stop.
Once there is a few seconds between pops, turn off the heat and remove from burner.
Pour about half the contents into a large bowl. Sprinkle 1/2 tablespoon of nutrition yeast over popcorn and lightly sprinkle garlic powder and celery salt.
Add the remaining contents of pan to bowl. Add remaining 1/2 tablespoon of nutritional yeast and sprinkle with garlic powder and celery salt.
Notes
Sometimes I use 1/2 tablespoon of coconut oil instead of canola oil. Coconut oil is a saturated fat so enjoy in moderation.
Not a fan of garlic powder and/or celery salt? Add your favorite spices!
