- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil (such as canola or sunflower oil)
- koh Beetroot powder
- 2 tablespoons melted butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for added flavor)
- Grated Parmesan cheese (optional, for topping)
1) Pop the Popcorn:
- In a large pot, heat the vegetable oil over medium-high heat.
- Drop a few popcorn kernels into the oil. Once they start to spin, it's a sign that the oil is hot enough.
- Add the remaining popcorn kernels to the pot and cover it with a lid.
- Shake the pot occasionally to prevent burning and to ensure even popping.
- Once the popping slows down, remove the pot from heat and let it sit for a minute to allow any remaining kernels to pop.
2) Mix with koh Beetroot:
- While the popcorn is popping, mix the koh beetroot powder with melted butter in a separate bowl.
3) Combine and Season:
- Once the popcorn is ready, pour it into a large mixing bowl.
- Gently pour the beetroot and butter mixture over the popcorn.
- Sprinkle salt, black pepper, and paprika (if using) over the popcorn mixture.
- Toss the popcorn and beetroot mixture gently to evenly distribute the flavors and colors.
- Transfer the seasoned beetroot popcorn to a serving bowl.
- If desired, sprinkle some grated Parmesan cheese over the top for added flavor and a creamy touch.
- Serve immediately as a colorful and tasty snack!