Grate the parmesan very finely so it sticks to the popcorn.
Heat half the oil in a large pot with a lid over medium-high heat. Add 3 kernels and cover.
When those kernels pop, add the rest of the kernels in an even layer, cover and take the pot off the heat for 30 seconds so all the kernels heat evenly.
Return to medium-high heat and shake the pot gently while the corn pops, holding the lid slightly ajar to let steam out. When popping slows to 2 to 3 seconds between pops, about 3 minutes, take it off the heat.
Tip into a large bowl and immediately toss with the rest of the oil, then the parmesan, nutritional yeast, Italian seasoning and salt, so the topping sticks while it is hot.
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Photo: Alex Munsell alexmunsell, Wikimedia Commons, CC0
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