Ingredients

1/4 C. corn oil
3/4 C. popping corn
salt
1/4 tsp. saffron threads, finely chopped
3 Tbsp. butter, melted

Cooking Instructions

In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add remainder of popping corn; cover pot. Shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt, butter and saffron.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)