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Salmon Magic Popcorn

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Makes about 12 2-cup servings


2 tablespoons canola oil
4 tablespoons unsalted butter, in all
¾ cup popcorn kernels
2 tablespoons Chef Paul Prudhomme’s Salmon Magic®

How To Prepare

In a large pot, heat the canola oil over medium high heat. Add a couple popcorn kernels. When the kernels start to pop, add 2 tablespoons of the butter and the remaining popcorn kernels. Cover pot and shake until the popping stops. Pour popcorn into a large bowl and melt the rest of the butter. Pour the butter over the popcorn and toss. Add the Salmon Magic® and toss to coat.

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