Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove).

When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.

Add kernels, shake quickly to spread across the base, then clamp lid on. The kernels will start popping after a minute or so.

Shake briefly once after 30 seconds or so. When the popping stops, immediately pour popcorn into a large bowl.

Melt Extra Popcorn Butter in microwave. Pour over popcorn, sprinkle over salt. Shake and toss well to disperse. Extra fantastic served warm but still irresistible at room temp.

Place in a mortar and pestle and grind into a fine powder. OR use about 1/2 cup salt and blitz in food processor.

Place butter in a silver saucepan over medium low to medium heat.

Leave to melt, it will start to sputter and spit, then foam.

When you push the foam aside and you see brown bits on the bottom of the saucepan, remove from heat. Takes about 10 minutes.

Line a strainer with 2 paper towels, then strain butter through - discard brown bits.

Pour strained butter into a jar or container. It sets when it cools. Use in liquid or set form. Keeps in the pantry for months (it is now ghee / clarified butter).

Mix ingredients in a small bowl until spices dissolve.