5-Minute Buttery Low FODMAP Popcorn
Buttered popcorn is one of my favorite low FODMAP snacks. In this recipe, I show you how to make quick homemade popcorn that doesn’t get soggy and is a healthier version of what you’d buy at the movies thanks to ghee (clarified butter) and sea salt. To make this popcorn have an orange hue, simply add a sprinkle of turmeric or curry powder (so long as you don’t mind the flavor) to the ghee when you add it to the pot.
Servings 4
Ingredients
- 2 tablespoons ghee or clarified butter plus more for serving
- ½ cup popcorn kernels
- ½ teaspoon fine sea salt
Instructions
- Place a large lidded stockpot over medium heat. Add the ghee and once melted, add the popcorn kernels.
- Shake the pan so the kernels get fully coated in the ghee, then cover the pot. After a minute, you should hear your first pop. The popping will get louder and closer together. Continue to let the popcorn do its thing for 1 minute until the popping slows down. Shake the pan to ensure any unpopped kernels get contact with the bottom of the pot. Once the popping spaces out to 10 second intervals, remove the lid.
- Toss the popcorn with the sea salt and taste for seasoning. If you want more butter, toss with additional ghee.
- Transfer the popcorn to a large bowl, put on a movie, and enjoy. Or allow to cool completely in a bowl, then transfer to an airtight container and store at room temperature for up to 3 days.