The Secret to Making Vegan Theatre-Style Popcorn Is…

A movie experience is never complete without a big bowl of crunchy popcorn nestled into your lap. (Or is that just us?) These days, theatre-style popcorn is usually drenched in melted, artificial butter, so we set out to make this snack a bit healthier—two ways! Thanks to Nutiva, you can now coat your kernels in butter-flavored coconut oil, a vegan option with healthy fats. Whether you add a sprinkle of nutritional yeast and garlic powder, or a sweet caramel sauce, it’s the perfect treat for your next movie night. Now, all you have to do is figure out which movie to watch.

Classic Movie Popcorn

Yield: 2 to 3 servings
Active Time: 15 minutes

Ingredients

For the popcorn
2 tablespoons Nutiva Butter Flavored Coconut Oil
¼ cup popcorn kernels
1 teaspoon salt

For the topping
¼ cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon salt
1 ½ teaspoons black pepper

Instructions

Make the popcorn
Over medium-high heat, add coconut oil to a large stock pot. Drop in 3 to 4 kernels of popcorn and cover. Once the test kernels pop, add the rest; cover and shake pot to evenly distribute. Reduce heat to medium and begin shaking pot back and forth a few times over the burner, then stop. Continue to cook, shaking the pot frequently, until all kernels are popped, about 2 to 4 minutes. To use a popcorn maker, just follow the manufacturer’s instructions.

Make the topping
In a small bowl, mix all ingredients for the topping until well combined. Sprinkle over popcorn before serving.

Caramel Popcorn

Yield: 2 to 3 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the popcorn
2 tablespoons Nutiva Butter Flavored Coconut Oil
¼ cup popcorn kernels
1 teaspoon salt

For the caramel sauce
1 ½ tablespoons Nutiva Butter Flavored Coconut Oil
¼ cup coconut sugar
½ teaspoon vanilla extract
½ teaspoon salt

2 tablespoons roasted peanuts, chopped

Instructions

Make the popcorn
Over medium high heat, add coconut oil to a large stock pot. Drop in 3 to 4 kernels of popcorn and cover. Once the test kernels pop, add the rest; cover and shake pot to evenly distribute. Reduce heat to medium and begin shaking pot back and forth a few times over the burner, then stop. Continue to cook, shaking the pot frequently, until all the kernels are popped, about 2 to 4 minutes.

Make the caramel sauce
Melt coconut oil in a small saucepan over medium heat, then add coconut sugar. Whisk until sugar has melted and sauce is smooth. Turn off heat, and drain any coconut oil that hasn’t fully incorporated. Add vanilla extract and salt, whisking until fully combined. (Note: If using salted peanuts, only use ¼ teaspoon salt in caramel sauce.)

Pour popcorn on a sheet pan and sprinkle with chopped peanuts. Drizzle with caramel sauce. Gently mix to coat the popcorn, then transfer to a bowl and serve.

Recipes by Angela Gaines