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Large white bowl of golden turmeric popcorn with black pepper, coconut oil, and ground turmeric on a wooden surface

Turmeric Popcorn with Black Pepper and Coconut Oil

Stovetop turmeric popcorn seasoned with coconut oil, black pepper, and cayenne. Ready in under 10 minutes.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 80 g (1/3 cup) popcorn kernels yellow or white, hulless preferred
  • 2 tbsp coconut oil, refined or avocado oil
  • 3/4 tsp ground turmeric
  • 1/4 tsp black pepper, freshly cracked increase to 1/2 tsp if you like more heat
  • 1/2 tsp fine sea salt adjust to taste
  • 1/8 tsp cayenne pepper optional, or sub smoked paprika

Method
 

  1. Mix together the turmeric, black pepper, salt, and cayenne in a small bowl. Set aside.
  2. Place the coconut oil in a 4-quart saucepan over medium heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 pop. This signals the oil has reached the right temperature, around 175-190 C / 350-375 F.
  3. Remove the 3 test kernels. Add the remaining popcorn kernels in a single layer and pour the turmeric spice mixture directly over the oil and kernels. Stir quickly with a wooden spoon to coat, then put the lid on.
  4. Cook over medium heat, shaking the pan every 30 seconds, until popping slows to about 2 seconds between pops. Remove from heat immediately to prevent burning.
  5. Pour the popcorn into a large mixing bowl. Taste and add a pinch more salt if needed, then toss well so any settled spice coats the kernels evenly. Serve straight away.

Notes

Blooming the turmeric in hot oil before the kernels pop is the step that makes the color even and the flavor cohesive rather than dusty.