Weekly Recipe #88: Indian-Spiced Popcorn

By Jeanne Foels, Marketing & Outreach Coordinator

If you rely solely on your microwave for making popcorn, you're missing out. Popping your own on the stove is an easy, satisfying alternative, and it can much cheaper than buying microwaveable bags of popcorn. You can buy fresh kernels at your local co-op -- we recommend popping corn from Whole Grain Milling in Welcome, MN.

This recipe features zippy spices used in Indian cooking for a twist on your regular salt-and-butter combo.

Indian-Spiced Popcorn
Yields about 4 quarts

2 tbsp. coconut oil or vegetable oil
1/2 cup corn kernels
3 tbsp. butter
1 tsp. garam masala
1/2 tsp. turmeric
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
Salt

1. Heat a 4-quart pot with a tight-fitting lid on the stove top.
2. Melt the oil and swirl it around to coat the bottom of the pan. Drop in a single popcorn kernel and wait for it to pop.
3. When the kernel pops, pour the rest of the corn in all at once. Cover and shake the pot to coat the kernels in the oil.
4. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously over the heat.
5. When the popping slows down at the end, remove the pot from the burner. Once all the popping has stopped, take the lid off and dump the popcorn in a large bowl.
6. In a small saucepan, melt the butter over medium heat. Add the spices and mix well.
7. Pour the butter mixture over the popcorn and toss well to fully coat the kernels. Serve immediately.