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Taco Popcorn

Taco Popcorn

Skip the standard salty snacks and make your own instead. Taco Popcorn has the crunch, and flavor of store-bought snacks, but with fewer calories and more nutrition than most.
Course Snack
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 6 cups
Author Katie Morford


  • 1 tablespoon Sprouts extra-virgin olive oil
  • 1/3 cup popcorn kernels
  • 1 1/2 tablespoons salted butter , melted
  • 2 1/2 teaspoons taco seasoning mix
  • 2 teaspoons nutritional yeast (available in the bulk food section of Sprouts Farmers Market)


  1. In a medium pot or Dutch oven with a lid, heat olive oil over medium-high heat. Put a few popcorn kernels into the oil and cover with the lid. Once the first kernel pops, the oil is ready.
  2. Add the remaining popcorn, put on the lid, hang onto the sides of the pot and give it a vigorous shake to distribute the popcorn. Continue to cook, shaking the pot every 30 seconds or so, until the popping diminishes and the popcorn is done.
  3. Transfer to a large bowl. Drizzle the butter over the top and sprinkle on the taco seasoning and nutritional yeast. Use your hands to toss well. Serve immediately.