Bloody Mary Popcorn
If you're ready to up your snack game, try this. It's what happens when popcorn meets the flavors of a Bloody Mary cocktail. Lycopene-rich tomato powder can be sourced from a range of spice and natural food stores, or by searching for "organic tomato powder" online. Alternately, you can make your own if you have access to a dehydrator. The spiced tomato powder is also great in buttermilk dressing, mixed into yogurt or crème fraiche, blended into a compound butter, etc. Make a batch of this popcorn on a Saturday or Sunday. It keeps, divided into jars, for an easy snack later in the week.
2 tablespoons tomato powder
big pinch of saffron
2 teaspoons oregano
1 teaspoon celery (or dill) seed
1 teaspoon sweet paprika
scant 1 tablespoon dried orange peel
3 tablespoons ghee, clarified butter, or virgin coconut oil
1/2 cup organic popcorn kernels
fine grain sea salt, to taste
In a large pot, over medium-high heat, combine 1 tablespoon of the ghee along with a few corn kernels. When they start to pop add the rest of the kernels, cover tightly, and shake the pan until the remaining kernels pop. Be mindful to keep the popcorn moving to prevent burning. Remove from heat when the popping slows. In a separate small saucepan combine the remaining 2 tablespoons ghee or clarified butter, with 1 ½ tablespoons of the tomato powder mixture and a big pinch of salt over gentle heat. When melted, toss the butter mixture well with the popcorn. Serve with an additional sprinkling of tomato powder across the top, and more salt if needed to taste.
Makes 4-6 servings.
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