The next time you catch yourself in the middle of a snack attack this is a wonderfully healthy alternative to your typical corner store picks. Recipe brought to you by Quitokeeto. Bon appetite!
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
Combine the tomato powder, saffron, oregano, celery seed, paprika, dried orange peel. Set aside.
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.