Enough gheeor oil to throughly coat and cover the popcorn, I generally go for an approximate 2 parts popcorn to 1 part ghee mix but if anything err on the too much ghee side
for the seasoning
1 1/2tablespoonnutritional yeast per 1/4 cup popcorn
1/4teaspoondiamond kosher salt per 1/4 cup popcorn
1/4chili powder per 1/4 cup popcornoptional but encouraged
1/4teaspoongarlic powder per 1/4 cup popcornoptional but also encouraged
black pepper to taste
Mix up your nutritional yeast and salt seasoning
Get your bowl ready to go
Place the ghee in a heavy bottomed lidded pan over medium heat, once the ghee has melted add the popcorn kernels and swirl to coat. Up the heat to medium high/high heat
Let the popcorn pop, if using more popcorn than the pan will fit be prepared to lift the lid and scoop out popcorn as it approaches the lid (about 2 minutes of vigorous popping if you don’t happen to have a glass lid)
Just before the first scoop the first scoop or about 2-3 minutes in lower the heat to medium low and if not removing the lid to scoop then set slightly ajar so that steam can escape.
After the scoop or just after lowering the heat give the pan a good shake. As the sound of popping noticeably slows take the pan off the heat.
Put the popcorn in the bowl in 3-4 layers, sprinkling the seasoning between each layer.
1/4 cup of popcorn kernels should fill a 2 quart pan without over flowing 1/2 cup is safe for a 5 quart dutch oven, you can do more but have a large bowl handy to scoop out the popcorn as the pot fills
my favorite popcorn w/ nutritional yeast and ghee https://www.recipefiction.com/2019/02/my-favorite-popcorn-w-nutritional-yeast-and-ghee.html