Cheesy, Spicy, Vegan Nacho Popcorn
Popcorn is an American tradition, dating back from long before Europeans set foot on the continent, and it’s still a favorite to this day. We’ve popped up our spin on things- this vegan nacho popcorn is a little spicy, cheesy, smoky, and addictively tasty. It’s all the flavors in nachos, translated into a delicious popcorn topping. Read on for a delicious snack, simple recipe, a brief history of popcorn, some information on non-popcorn alternatives, and a bit of insight into my personal life.
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What’s the Big Deal with Popcorn?
The word “corn” didn’t always belong to the golden-eared, tasseled stalks we eat today- before the colonization of the Americas, corn was used to describe all sorts of small grains or seeds (corned beef was actually a reference to the small grains of salt it was made with). Most commonly it was used to describe the most prevalent grain in an area. Maize was being grown all across the Americas by the time Europeans started arriving, and so it was designated the “corn” of the New World- and the name stuck. Popcorn was being used in Aztec ceremonies when the Spanish arrived, and the fluffy treat likely has roots much further back with the indigenous peoples of the Americas.
In the 1800’s and 1900’s in America. popcorn found a place into other festivities. Popcorn balls were given as gifts, and long chains of popcorn and cranberries were made to decorate for Christmas. Popcorn first entered the movie theatre during the Great Depression, when the cheap cost of corn made it a profitable and affordable treat. Today, the average American will eat 43 quarts of popcorn a year. From the Aztecs onwards, popcorn has been a bit of a big deal in the Americas.
Fun fact- You can pop more than corn!
Popcorn pops because of a little bit of simple science- inside each kernel is a tiny droplet of water surrounded by the hard popcorn shell. As the water heats, it turns into steam, and the pressure inside the kernel increases. Since the hull of the corn is hard, there’s no way for the steam to escape and eventually it gives in to the pressure- pop! Your popcorn is ready. While popcorn creates the biggest, fluffiest kernels, popcorn isn’t the only pop-able treat. Quinoa, amaranth, sorghum, and just about any other whole grain will pop. Try it out sometime- next to popping corn, sorghum probably has the most dramatic pop, so it’s a good one to make first.
When you Steal Your Girlfriends Popcorn
I typically try and write mostly about the food I’m making, and less so about my personal life- but I’m pretty bitter, and I want this one to be documented for the rest of history (or as long as this website survives). I made this amazing popcorn, and I photographed it. I made plenty of jokes to my boyfriend about how it was mine and “nacho popcorn” (get it? Not-yo popcorn?) but ultimately I was down to share. He said he wasn’t hungry. His loss- Netflix on, I got down to popcorn eating and made my way through most of the bowl. As a warning, this popcorn is seriously addictive. Seeing the popcorn dwindling, my boyfriend decided to take action and took the bowl from me, saying that he did, in fact, want it.
And then he didn’t eat it. As I’m writing this, it’s sitting near his side of the bed, getting stale and sad. I could have enjoyed that popcorn- but he said he wanted it. Let it be recorded that my boyfriend not only stole my popcorn, but he didn’t even eat it. I may never really be able to forgive him.
Looking for More Vegan Snacks? Try one of these!
- Sesame Blistered Shishito Peppers
- Spicy Garlic Roasted Chickpeas Snack
- Vegan Rye Flour Muffins with Raisins
- Quick & Crispy Zucchini Fritters
- Vegan Lavender Aquafaba Meringues
How to Make Vegan Nacho Popcorn
This popcorn is pretty simple- you make popcorn, cover it in some melted vegan butter, and then season with a homemade nacho spice mix. The only little bit to talk about is how you make your popcorn. I made mine in the microwave in a paper bag- it’s an easy enough method, just let it cook for about 2 minutes and it’s done. You can also make it on the stovetop in a regular pot with a lid, with a little oil. Just make sure to keep the kernels moving, so all the kernels pop and don’t burn. When I was growing up we had a fancy stovetop popcorn maker that was basically just a large pot with a stirring mechanism- something like this. While I pretty much stick to the microwave these days, many people find that a little sacrilegious. Just do whatever works for you, and get to making vegan nacho popcorn.
Cheesy, Spicy, Vegan Nacho Popcorn
Ingredients
- 3 tbsp. popping corn
- 2 tbsp. vegan butter or coconut oil
- ½ tbsp. nutritional yeast
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. chili powder
- Pinch of yellow mustard powder
- Pinch of ground cumin
- Salt, to taste
Instructions
- Make the popcorn, however you typically make popcorn- I made mine in a #4 paper bag in the microwave, by folding the bag shut and popping for just over 2 minutes. Place the popped corn in a large mixing bowl and set aside.
- Melt the vegan butter or coconut oil for about 30 seconds in the microwave, stir, and microwave another 30 seconds if necessary. Mix together all the spices and stir well to combine.
- Pour the melted coconut oil or vegan butter over the popped corn and toss well to combine. Add the spices and toss again until they are somewhat evenly distributed. Adjust seasoning to taste and serve.
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