Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 teaspoons mustard seeds
• 1 tablespoon lime juice
• 1 teaspoon dill pickle brine or white vinegar
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 3 quarts popped popcorn

Directions

1. In a 6-quart Dutch oven, heat oil over medium heat.
2. Add mustard seeds: cover and cook about 1-2 minutes or just until the seeds stop popping (be careful not to burn seeds).
3. Reduce heat and stir in lime juice, pickle brine, pepper, salt, turmeric and cayenne pepper.
4. Stir in popcorn until well coated.
5. Serve immediately or spread popcorn mixture on sheets of foil to cool. Store in an airtight container.

Nutrition Facts

60 calories
4 g total fat
0.5 g saturated fat 
0 mg cholesterol
115 mg sodium
6 g carbohydrates
1 g fiber
0 g sugar
1 g protein
27 mg potassium