Chili Lime Popcorn

6 Tbsp. Fresh Thyme salted butter, melted 

1 Tbsp. lime zest, plus more for garnish 

4 tsp. lime juice 

2 tsp. chili lime seasoning 

2 Tbsp. Fresh Thyme avocado oil  

⅔ cup popcorn kernels 

1. In a small bowl, whisk together melted butter, 1 Tbsp. lime zest, lime juice, and chili lime seasoning; set aside.
2. In a large heavy saucepan, heat avocado oil over medium heat. Add popcorn kernels; cover and cook for 3 to 4 minutes or until popping has slowed, shaking frequently; remove from heat.
3. Transfer popcorn to a large serving bowl. Drizzle with chili lime butter mixture. Carefully stir until well-coated. 
4. Garnish with additional lime zest, if desired; serve immediately. 

Reheating Tip: Store popcorn in an airtight container up to 5 days. To revive leftovers, preheat oven to 200°F. Spread popcorn in a large rimmed baking pan. Bake for 15 to 20 minutes or until popcorn has dried. 

Each serving contains: 120 calories, 9 g fat, 4.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 150 mg sodium, 9 g carbohydrates, 2 g fiber, 0 g sugar, 1 g protein. Daily values: 2% vitamin D, 0% calcium, 2% iron, 0% potassium.