Shake down any unpopped kernels before carefully opening bag (hot steam will burst out). Gently pour into bowl leaving hot, unpopped kernels on bottom. You can close the bag again and microwave if there are lots of kernels still.
NOTE: It’s better to stop early and have unpopped kernels than to burn the entire batch – which happens in a matter of seconds. Each microwave is different so it may take a few attempts to get this recipe right… but it’s worth it!
And, if this microwave recipe seems daunting for you, mix the first four ingredients, drizzle air-popped popcorn with melted coconut oil then sprinkle with seasoning and toss.
TIP – Be careful handling turmeric… it stains clothes, french manicures, skin and counter tops!
TIP – White popcorn makes a hull of a difference. Most of the thinner hull disintegrates when popped generating irregular, delicate popcorn sometimes called snowflakes that are far less irritating to the teeth and gums.
TIP – To save time, pre-mix single recipes of seasoning and white corn in a dozen little containers. Then all you need to do is gob the coconut oil in your paper bag and dump in a container when you want masala popcorn.