Step 1

Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove).

Step 2

When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.

Step 3

Add kernels, shake quickly to spread across the base, then clamp lid on. The kernels will start popping after a minute or so.

Step 4

Shake briefly once after 30 seconds or so. When the popping stops, immediately pour popcorn into a large bowl.

Step 5

Melt Extra Popcorn Butter in microwave. Pour over popcorn, sprinkle over salt. Shake and toss well to disperse. Extra fantastic served warm but still irresistible at room temp.

Step 6

Place in a mortar and pestle and grind into a fine powder. OR use about 1/2 cup salt and blitz in food processor.

Step 7

Place butter in a silver saucepan over medium low to medium heat.

Step 8

Leave to melt, it will start to sputter and spit, then foam.

Step 9

When you push the foam aside and you see brown bits on the bottom of the saucepan, remove from heat. Takes about 10 minutes.

Step 10

Line a strainer with 2 paper towels, then strain butter through - discard brown bits.

Step 11

Pour strained butter into a jar or container. It sets when it cools. Use in liquid or set form. Keeps in the pantry for months (it is now ghee / clarified butter).

Step 12

Mix ingredients in a small bowl until spices dissolve.