Golden Curry Ghee Popcorn
Popcorn parties are the best parties, especially when made with Organic Valley® Ghee! Ghee is the ideal fat for making stovetop popcorn because it has all of the rich, nutty flavor of browned butter, but none of the milk solids. This gives it a higher smoke point than most cooking oils, and keeps it friendly for the lactose-intolerant, too.
Popcorn parties are the best parties, especially when made with Organic Valley® Ghee! Ghee is the ideal fat for making stovetop popcorn because it has all of the rich, nutty flavor of browned butter, but none of the milk solids. This gives it a higher smoke point than most cooking oils, and keeps it friendly for the lactose-intolerant, too.
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Ingredients
¼ cup popcorn kernels
2 tablespoons nutritional yeast
½ teaspoon curry powder (more to taste)
⅛ teaspoon turmeric
⅛ teaspoon garlic granules
⅛ teaspoon fine sea salt (if needed to taste)
Directions
- Heat 1/2 tablespoon ghee with a few popcorn kernels in large pot on stovetop on medium heat. Once they pop, add remaining kernels and shake pan occasionally until popcorn starts to pop; about 4 minutes. When the kernels stop popping, remove from stove and transfer to a large bowl.
- Melt remaining 1½ tablespoons ghee. Drizzle popped popcorn with the melted ghee and spices and toss well to coat.
Directions
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- Heat 1/2 tablespoon ghee with a few popcorn kernels in large pot on stovetop on medium heat. Once they pop, add remaining kernels and shake pan occasionally until popcorn starts to pop; about 4 minutes. When the kernels stop popping, remove from stove and transfer to a large bowl.
- Melt remaining 1½ tablespoons ghee. Drizzle popped popcorn with the melted ghee and spices and toss well to coat.
© The Bojon Gourmet 2026. All rights reserved.
© The Bojon Gourmet 2026. All rights reserved.
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