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
1/2 cup organic popcorn kernels
3 tablespoons ghee, clarified butter, or virgin coconut oil
fine grain sea salt, to taste
Heat a wide pot or skillet over medium-high heat. Make sure the pan is completely dry to start. Place 5 or 6 popcorn kernels in the pan and cover leaving just a hair of a crack open. When the kernels start to pop add the rest of the them, cover again, and cook until the remaining kernels pop, shaking now and then. Dial back the heat a bit as the popping slows. Remove from heat when the popping is every few seconds. In a separate small saucepan combine the 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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