Since we are all in quarantine we thought we would start sharing some recipes to help build immunity and taste good for snacks and dinner. Although we also recommend supporting local restaurants such as ToGo or Delivery during the Coronavirus shutdown.

Ingredients

1/3 cup Multi-color (calico or rainbow), non-GMO popcorn

3 tablespoons coconut oil or other high-heat such as avocado oil

¼+ turmeric powder

1/8 tsp Ground pepper (to taste)

2 tablespoons of butter (or more to taste)

¾ tsp salt (or to taste)

Special Equipment

3-quart, thick-bottomed pot with cover

Step-by-Step Instructions

1) Heat the oil: Heat the oil with the turmeric and black pepper in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2) Place 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.

3) When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.

4) Cover the pot, remove from heat and count 30 seconds.

5)  Return pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan (and your booty) by moving it back and forth over the burner.

6)  Popping will start to slowdown to several seconds between pops.  This indicates that it’s time to remove the pan from the heat, remove the lid, and immediately pour the popcorn into your favorite serving bowl.

 7) Use the same hot and empty pan to melt butter.

8)  Drizzle the melted butter over the popcorn, then add salt to taste.

9)  Toss well and serve hot!