- Snacks, Other
The garam masala is prone to burning on the bottom of the pot; shake the pot constantly to minimize this. Remove the popcorn from the pot immediately when you hear the pause in the popping, because even a few seconds too long is enough to burn the spices and popcorn!
3 tablespoons safflower oil (or other high-heat oil)
1 to 1-1/2 teaspoons garam masala
1/2 cup popcorn kernels
Salt, to taste
Cayenne pepper, to taste
- Heat oil over medium-high heat in a very large stock pot with a lid, until hot but not smoking. Add garam masala and popcorn kernels and stir until well-combined. Lower heat to medium, close lid, and while securely holding the lid in place, shake the pot (toward and away from you) continually as the popcorn pops. As soon as you hear a 2- to 3-second pause between pops, immediately turn off heat and transfer popcorn to a separate bowl. Season with salt and cayenne pepper to taste. Store in an airtight container.
Makes four quarts (16 cups) of popped popcorn.