Pop Corn:

La description

Eating this popcorn makes you want to spend some serious time investigating how to smuggle good popcorn into bad movie theaters. It has all the fixings of an addictive movie snack. Or afternoon snack. Or light dinner. Or anytime you’re lounging, sitting, and want something seriously delectable, salty, and a little spicy to pop into your mouth every two or three seconds. This recipe has the double win of toasted cumin and the nutty, caramel quality of good Indian ghee. So let’s just say it’s reminiscent of both caramel popcorn and the kind studded with real good peanuts. Do yourself a favor and buy some real Organic kernels and pop them yourself on the stove in a little bit of oil or ghee.

If you are going to buy the microwave kind avoid things like palm, soy, or canola oil, trans fats like partially hydrogenated oils, “butter flavor,” and basically anything that’s not just corn kernels and maybe a little salt. I haven’t been able to find any winners, but then again, we use our microwave as a bread box.

Matt’s Indian Spiced Popcorn
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon hing
1/4 teaspoon ground cardamom

1 tablespoon ghee
1 cup corn kernels

Toast the spices in a saute pan on medium until fragrant and mix them in a large bowl with the popped popcorn. Heat the ghee up and drizzle it on top. Toss to coat. Enjoy.