Start to finish: 10 minutes
Makes 6 cups
Ingredients:
6 to 7 cups popped popcorn (see note)
3 tablespoons salted butter
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground fennel seeds
1 teaspoon white sugar
¼ to 1/2 teaspoon cayenne pepper
Kosher salt
Method:
Place the popcorn in a large bowl. In a small saucepan over medium-high, heat the butter until almost fully melted. Add the cumin, curry powder, fennel, sugar and cayenne, then cook, swirling, until aromatic and the butter is foamy, 30 to 45 seconds. Immediately pour over the popcorn, then sprinkle with 1 1/2 teaspoons salt and toss. Taste and season with additional salt.
For Spicy-Sweet Popcorn
Place 6 to 7 cups popcorn in a large bowl. In a small saucepan over medium-high, heat 3 tablespoons butter until almost fully melted. Add 2 teaspoons packed light brown sugar, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper, then cook, swirling, until aromatic and the butter is foamy, 30 to 45 seconds. Immediately pour over the popcorn, then sprinkle with 1 teaspoon kosher salt and toss. Taste and season with additional salt.
