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Preparation

1. Pour canola oil in medium saucepan and place over medium-high heat.
2. Add three popcorn kernels and place lid, slightly cracked on the pan.
3. When all three kernels have popped, add the remaining kernels and gently shake pan to coat kernels in oil. Replace lid, slightly cracked on pan.
4. Popcorn kernels will begin popping rapidly. When popping slows, remove pan from heat and pour into 3 separate bowls.
5. Drizzle chili sauce over popcorn in first bowl and gently toss to coat.
6. Mix nutritional yeast with 2 teaspoons melted butter. Drizzle over popcorn in second bowl and gently toss to coat.
7. Combine the remaining melted butter with the cinnamon and sugar.  Drizzle over popcorn in the third bowl and gently toss to coat.
8. Divide each bowl into 2 servings so each person gets 1 cup of each popcorn flavor.