Yield: 6 servings
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon cracked black peppercorns
1 teaspoon salt
¼ cup vegetable oil
½ cup unpopped popcorn
1. Measure cayenne, cumin, turmeric, cracked peppercorns and salt onto a plate and place near stove.
2. Place oil and one kernel popcorn in a large pot on a burner. Turn heat to high, cover pot and cook until kernel pops. Then add popcorn and cover again (be careful not to breathe the fumes before covering). When corn starts popping, quickly add spices. Cover and cook, shaking constantly, until the popping stops.
Per serving: 124 calories; 9g fat; 7g saturated fat; no cholesterol; no protein; 1g carbohydrate; no sugar; 1g fiber; 388mg sodium; 4mg calcium
Recipe from “City Cuisine” by Susan Feniger and Mary Sue Milliken