Turmeric Popcorn
Turmeric popcorn made with a short list of power ingredients - ghee, turmeric, saffron, nutritional yeast, sesame, and toasted coconut. It's an A+ afternoon snack.
This turmeric popcorn recipe was is here because of a photo posted to Instagram over the weekend. A snapshot of a catch-all stretch of counter space, where I tend to keep recipe clippings, a journal, receipts, and snacks that I can grab on my way out the door. In the photo there was a jar filled with turmeric popcorn, and a few of you asked for the recipe. Done! Here you go. I like to add all sorts of things to popcorn, and in this case it was: turmeric, ghee, saffron, nutritional yeast, sesame, and toasted coconut. I do a green version as well, and can post that down the road a bit, if you like. In the meantime, enjoy!
Turmeric Popcorn: Don't Skimp on the Add-ins!
I like to add all sorts of things to popcorn, and in this case it was: turmeric, ghee, saffron, nutritional yeast, sesame, and toasted coconut. I do a green version as well, and will post that down the road a bit, if you like. In the meantime, enjoy!
More Turmeric Recipes
- Turmeric Cashews
- Pickled Turmeric Eggs
- Vegetarian Pad Thai
- Turmeric Chickpeas
- Turmeric Tea
- Lemongrass Turmeric Curry Paste
- all turmeric recipes
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Turmeric Popcorn
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. Also, look here for more tips for making Perfect Stovetop Popcorn.
- 1/2 cup organic popcorn kernels
- 3 tablespoons ghee, clarified butter, or virgin coconut oil
- 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
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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.
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In a separate small saucepan combine the 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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