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Think of these as a healthy alternative to cheese curls, because the turmeric dusting on the popcorn will likely tint your fingers just like cheese curls would! To complement the turmeric’s flavor, try substituting finely chopped chives for part or all of the parsley.
1 Heat vegetable oil in 3-quart heavy-bottomed saucepan on medium heat. Add 4 popcorn kernels, and cover pan; when kernels pop, add remaining kernels and re-cover. Cook 2 to 3 minutes, or until intervals between pops slow to 2 to 3 seconds, shaking occasionally. Transfer popcorn to large bowl.
2 Off heat, warm olive oil in still-hot saucepan. Add parsley, and stir to combine, then use a spatula to pour parsley oil over popcorn. Toss to distribute, then add turmeric, and season with salt, if desired.
- Serving Size per 1 1/2-cup serving
- Calories 127
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 3 mg
- Sugar Content 0.5 g