Homemade Movie Popcorn

Step 1: Place the popcorn butter in a large, lightweight 10 L/10 qt pot over medium heat. Use medium-high heat if your stove is weak.

Step 2: When the butter is almost melted, pour in the yellow colouring, if using. Quickly shake the pot to spread the colouring across the base.

Step 3: Add the kernels and shake quickly to spread them across the base. Clamp on the lid. The kernels will start popping after about a minute.

Step 4: Shake the pot briefly once after about 30 seconds. When the popping stops, immediately pour the popcorn into a large bowl.

Step 5: Melt the extra popcorn butter in the microwave. Pour it over the popcorn and sprinkle with the salt. Shake and toss well to distribute. Serve warm or at room temperature.

Step 6: Place the salt in a mortar and pestle and grind it into a fine powder. Alternatively, use about 1/2 cup of salt and blitz it in a food processor.

Step 7: Place the butter in a saucepan over medium-low to medium heat.

Step 8: Leave it to melt. It will start to sputter and spit, then foam.

Step 9: Push the foam aside. When you see brown bits on the bottom of the saucepan, remove it from the heat. This takes about 10 minutes.

Step 10: Line a strainer with 2 paper towels, then strain the butter through it. Discard the brown bits.

Step 11: Pour the strained butter into a jar or container. It sets as it cools. Use it in liquid or set form; it is now ghee, or clarified butter, and keeps in the pantry for months.

Step 12: Mix the ingredients in a small bowl until the spices dissolve.