Heat oil over medium-high heat in a large, thick-bottomed pan.

Add 3 kernels of popcorn to the pan. Secure the lid and listen for the three pops.

Add the remaining ½ cup kernels to form an even layer. Gently shake the pan so all kernels are coated with oil.

Cover, leaving it slightly ajar, to let some of the steam release as it pops.

Shake every thirty seconds or so to prevent burning.

Once popcorn slows to around 5 seconds between pops, remove from heat.

Pour into a large bowl and add nutritional yeast.

Shake to combine.