Have you ever wondered how popcorn was first discovered? If modern science was your guess, you’re actually wrong. Corn was first domesticated 9000 years ago in what is now Mexico. And popcorn has been around since 3600 BC, originating in the same region. It is believed that a wealthy farmer discovered the magic of popping when he was feeding his chickens dried corn kernels on a hot summer day. He heard a popping sound, and looked down to see a piece of white fluff. Keeping this a secret until just before his death, people believed that he had supernatural powers to turn stone into food, and worshipped him until his passing.

What’s the secret to making heathier, vegan version of theatre-style popcorn?

Nowadays, we most closely associate popcorn with movies since the first-ever steam-powered popcorn maker allowed the snack to be massively produced in 1885. Popcorn can be extremely addictive, but it’s not always the most healthy when it’s drenched in butter. But don’t panic because there is a healthier way to replicate the theatre-style buttery popcorn.

The best part of this popcorn is that those who prefer a plant-based diet can also enjoy it. This vegan popcorn recipe uses a super easy and delicious 4-ingredient vegan butter that you can whisk up in just minutes. So the next time you kick back with a big bowl of popcorn, keep this vegan popcorn in mind.

Vegan Theatre-Style Popcorn Recipe

1/2 cup kernels

1 tbsp coconut oil

3 tbsp four-ingredient vegan butter

1 tbsp nutritional yeast

Sea salt

  1. In a large pot over medium heat, add in 1 tbsp coconut oil with a couple kernels with the lid on. As soon as the kernels begin to pop, add in all the remaining kernels with the lid back on. Make sure your pot is big enough for all the kernels to spread and make contact with the bottom of the pot.
  2. The kernels should begin to pop quickly, and make sure you gently shake the pot every 15 seconds or so to prevent the popcorn from burning. To make sure the popcorn doesn’t get chewy from the steam, let the lid sit slightly on one side to allow steam to escape as the kernels pop.
  3. Once the popping has slowed down to a 2-second interval, remove the pot from the heat and transfer the popcorn into a big bowl. Add the four-ingredient vegan butter, nutritional yeast, and optional salt, and toss everything together.
  4. The butter should melt fairly quickly. Now sit back and enjoy your perfect buttery vegan theatre-style popcorn.

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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