Your new secret weapon for popping the best popcorn? Ghee, a seed-oil alternative for popping your favorite snack. Pair that with these three irresistible popcorn toppers and you're set for your next movie night.

What You’ll Need:

For the Popcorn:

• 1/3 cup popcorn kernels, per batch
• 2 Tbsp 4th & Heart Himalayan Pink Salt Ghee, per batch

Topping #1: Date Caramel

• 2 large Medjool dates, pitted
• 2 Tbsp 4th & Heart Himalayan Pink Salt Ghee
• 1-2 Tbsp water
• 1 teaspoon vanilla extract
• Pinch of sea salt

Topping #2: Chili Crisp

• 1 Tbsp chili crisp, to drizzle on top
• Optional: Additional ghee, sea salt

Topping #3: Parmesan & Pepper

• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon cracked black pepper
• Flaky sea salt, to taste

Instructions:

For Each Batch of Popcorn:

1. Heat 2 tablespoons of ghee in a large pot over medium-high heat.
2. Once the ghee is melted and shiny, add a few test kernels. Once they pop, remove the pot from the heat, and add ⅓ cup kernels in an even layer, shaking to coat the kernels in ghee. Keep off the heat for 30 seconds, then return to the burner.
3. Cover with a lid, but keep it cracked so steam can vent – this will keep the popcorn crisp, and prevent it from becoming chewy.
4. When popping slows to 2-3 seconds between pops, remove the pot from the heat immediately, and transfer the popcorn to a large bowl.

For Date Caramel Popcorn: 

1. Add the dates to a small sauce pan, and cover by 1” of water. Bring to a boil, and cook for 5 minutes. Drain the dates, and add to a blender with the ghee, 1 Tbsp of water, the vanilla, and sea salt. Process until completely smooth and pourable. Add the second Tbsp of water to thin, if desired.
2. Transfer to a storage bag, and cut a tiny edge of one corner, to use as a piping bag. Drizzle over the bowl of warm popcorn, and enjoy immediately!

For the Chili Crisp Popcorn: 

1. Drizzle the finished popcorn with chili crisp. Adjust the amount used to taste. 
   
2. If preferred, mix chili crisp with 1 Tbsp additional ghee to help the chili crisp spread across the popcorn. Sprinkle with sea salt.

For the Parmesan Popcorn:

1. While popcorn is still warm, immediately toss with freshly grated Parmesan, cracked black pepper, and a pinch of flaky salt.