Quantity: large bowl

• 40 g butter, ghee or vegan butter
• 200 g corn kernels
• 3 tsp Centralsun spinach powder
• 1 tsp Centralsun garlic powder
• salt to taste

Preparation:
Melt the butter of ghee in a heavy-bottomed pot, add the corn kernels. Stir well and put the lid on. Heat the grains over medium (or slightly higher) heat until the corn starts to crackle. Then turn the heat up to high and let the popcorn pop until the popping sound becomes less frequent. Next, turn off the heat and when the popping has stopped completely, remove the lid. Season the popcorn with spinach powder, garlic powder and salt while it is still warm, as this helps the flavours to settle.