Cheesy Turmeric Rosemary Popcorn

10 Min Prep Time
|
3 Min Cook Time
Written By:
Neha Chandra
"Turmeric is a no brainer for this popcorn as it adds a stunning colour, musky mellow flavour and pairs extremely well with the other ingredients."

I saw this recipe in Liz Moody's Healthier Together Cookbook and was instantly inspired to try it out - and boy it didn't disappoint. I'm one of those people who can finish a whole bucket of popcorn at the cinemas - something about the crunch salt and butter which is so addictive!

What I love about this snack is that it's packed with health benefits. Nutritional yeast is rich in B vitamins, fibre and protein. It pairs perfectly with popcorn as it's similar taste profile to cheddar cheese. It's powdered form makes it so easy to sprinkle on top of this popcorn.

We have rosemary growing in abundance in our garden and I've always been looking out for recipes that pair well with this herb. This combo is not only gourmet - but the earthiness and herbaceous depth of the rosemary adds a new dimension to this popcorn leaving you not wanting to stop until the bowl is wiped clean.

Turmeric is a no brainer for this popcorn as it adds a stunning colour, musky mellow flavour and pairs extremely well with the other ingredients.

10 Min Prep Time
|
3 Min Cook Time

Cheesy Turmeric Rosemary Popcorn

Ingredients

  • 4 tbs ghee
  • 1/4 cup popcorn kernels
  • 1 tbs minced fresh rosemary
  • 2 tsp nutritional yeast
  • 1/2 tsp ground turmeric
  • 1/2 tsp fine-grain sea salt
  • Sprinkle of black pepper

Directions

Melt 2 tbs of ghee in a large pot over medium heat. Add 3 kernels of popcorn. Once they've popped, add the remaining kernels, stir gently to coat, cover, and remove the pot from the heat. Count to 30, then return the pot to medium-low heat. Listen to the popcorn pop, shaking the pot gently a few times, until the popping slows down to 1 pop every few seconds. Remove the pot from the heat and immediately transfer the popcorn to a large bowl.

Return pot to stove over low heat. Add the remaining 2 tbs of ghee and the rosemary, and cook over low heat for 2 minutes until fragrant. Turn off the heat and let the mixture sit for 3 more minutes to infuse the ghee with rosemary flavour, then pour it over the popcorn and toss to coat evenly. Sprinkle the nutritional yeast, turmeric, salt and pepper over the popcorn and toss again to coat. Serve immediately.

*This recipe is from Liz Moody's Healthier Together Cookbook

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