We like to make a batch of this turmeric popcorn on a Saturday or Sunday. It keeps, divided into jars, for an easy snack later in the week. You can add all sorts of extra ingredients, but this is a consistent favorite - turmeric, saffron, nutritional yeast (cheesy flavor!), sesame, and toasted coconut.
3 tablespoons ghee, clarified butter, or virgin coconut oil
1/2 cup organic popcorn kernels
1/2 teaspoons ground turmeric
a generous pinch of saffron
scant 1/2 teaspoon sea salt
optional: (any or all of the following)
2 tablespoons nutritional yeast
2 tablespoons sesame seeds
a small handful of toasted coconut
In a large pot, over medium-high heat, combine 1 tablespoon of the ghee along with a few con 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 the turmeric, saffron, and salt over gentle heat. When melted, toss well with the popcorn, then toss in the nutritional yeast, sesame seeds, and toasted coconut.
Makes 4-6 servings.
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