Popcorn Butter Topping Recipe in 5 Minutes

Instructions:

1. Melt the 113g unsalted butter in a small saucepan over low heat. Note: Keep the heat low to prevent the milk solids from browning.
2. Wait for the foam to rise to the surface as the butter begins to sizzle softly.
3. Skim the white foam off the top with a spoon and discard it.
4. Continue simmering for 3 minutes until the butter is clear and yellow and the solids at the bottom look like small white clouds.
5. Remove from heat immediately to stop the cooking process.
6. Stir in the 30ml refined coconut oil until it is completely melted and incorporated.
7. Add the 0.5g turmeric and 6g fine sea salt, whisking gently to combine.
8. Strain the mixture through a fine mesh sieve into a heat proof bowl.
9. Drizzle over fresh popcorn while the topping is still warm and the popcorn is steaming.
10. Toss vigorously in a large bowl until every kernel has a golden, velvety sheen.