Favorite spiced popcorn?
- nooodles Jan 3, 2006 02:31 AM
I'm getting ready to make a weekend's worth of snacks for a group of friends, and wanted to add a savory option to all the sweets that everyone is sure to bring. I like the mix below, but was wondering if others have added additional ingredients or have anything positive/negative to say about this particular blend?
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn
I'm more interested in spicy (meaning either herbs and spices or spicy as in hot hot hot!) than cheesy.
I like the recipe I found online for the popcorn served at the Tabla Bread Bar. The dry mango powder (amchur) and black salt are the distinctive flavors in this mixture. It's wonderful tossed over hot popcorn served with cocktails.
1 part Chat Masala (we use MDH Brand - it contains salt, dry mango, cumin, black salt, coriander, pomegranite seeds, ginger, chillies, mint leaves, caraway, nutmeg, cloves)
2 parts Cumin
2 parts Paprika
1 pinch Cayenne
We included Mrs. Dash extra spicy (red cap) with the whirley pops we gave out as gifts this year. It is both flavor spicy & "hot" spicy"- nice mix.
I did a bunch of sweet and spicy nuts for Christmas. It called for cayenne and paprika, but I switched almost half the paprika to ground anchos. I bought them whole and ground them in a food processor. The flavor was distinctive, and I think grinding it fresh really made a difference.
re: pat Hammond
I heated up the oil with one kernel of corn in it, and when it popped I threw in about a half cup of kernels along with half the sugar. As soon as the popping stopped I sprinkled on the rest and shook like crazy. I'm going to need to experiment more, since I feel like the first batch of sugar is prone to burning, and the second is likely to not melt.
Or maybe I just need to use regular sugar. Any suggestions? Does it caramelize on the corn the way farmers' market kettle corn does?