I got this recipe from my Canadian friend, Juanita, who has lived in France for a couple of decades. She mentioned measurements by cup and I replied that we don’t use cups in the UK. It’s often more difficult to be accurate with cups rather than weights. Juanita doesn’t stress about accuracy. “I make some lovely muffins and I don’t measure anything. I just dump it in. It turns out differently every time but it’s edible.” This is her benchmark with food – that it’s edible. It’s like Roseanne Barr’s attitude to raising children: “As a housewife, I feel that if the kids are still alive when my husband gets home from work, then hey, I’ve done my job.”
So this is a very low-stress, Juanita-style recipe. Movie-time popcorn but with the cheesy, healthy flavour of nutritional yeast. I can’t give you the exact amount of popcorn kernels to use, as it depends on the size of your receptacle. You want a single layer of popcorn to cover the base of the pan. Do try to buy as fresh a popcorn as you can. I know it’s dried, but like rice, fresher is better. So check those sell-by dates.