14277 Spicy Garam Masala Popcorn 10 mins 5 mins 6 to 8 servings Fri Jan 16 11:01:37 -0800 2009 Fri Jan 16 11:01:37 -0800 2009 Easy American Hack http://www.chow.com/recipes/14277 Fri, 16 Jan 2009 19:01:37 GMT Decided to add my own flair to this already delicious and near perfect recipe. Simply replace the cinnamon with the more aromatic and warming Indian spice mixture Garam Masala for something a bit more exotic.

I also prefer to pop my kernels in a medium-sized saucepan with 3 tbsp of peanut oil (or any other neutral flavored cooking oil), mostly because I don’t own an air-popper!

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  • In a small bowl, stir together sugar, salt, and garam masala. Set aside.
  • Using the saucepan/stovetop method, heat oil over high heat with a single kernel of popcorn. When the kernel pops, the oil is hot enough to add the rest of the kernels. Cover pan with lid and reduce heat just a touch. Shake pan from front to back to ensure kernels are coated with the oil. When kernels begin to pop, raise the pan a few inches above the flame so the popcorn at the bottom of your pan doesn’t burn. Continue shaking occasionally as kernels pop so unpopped kernels sink to the bottom.
    • If using an air popper, pop corn kernels into a large bowl. While corn pops, combine butter and chile oil in a small bowl; stir well. As the large bowl begins to fill, alternately drizzle oil mixture over popcorn and sprinkle with cinnamon-sugar, occasionally tossing to coat.
    1. When popcorn stops popping, empty into bowl (or brown paper bag, see below) and melt butter in the still hot pan. Use your hands to toss everything together and ensure ingredients are evenly distributed. Serve immediately.

    I like to put everything into a old brown paper shopping bag from the grocer to shake everything around so each piece is coated with tasty goodness.

    ]]>     http://www.chow.com nah270 52 Snack 4 teaspoons granulated sugar (I used Raw Sugar for it’s big crystals)

    ]]>     1/4 teaspoon kosher salt (pulverize with a mortar and pestle or pulse in a food processor for finer texture and better popcorn dispersion)

    ]]>     1/8 teaspoon (or more!) garam masala

    ]]>     3 tablespoons peanut oil (or other neutral-flavored cooking oil)

    ]]>     1/2 cup popcorn kernels

    ]]>     3 tablespoons unsalted butter, melted (preferably clarified)

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