Delicious enough to be eaten by the handful while watching a movie, interesting enough to hold its own alongside a cocktail, this spiced popcorn is a fun variation on a favorite snack.
Makes about 10 cups
4 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon sugar
2 teaspoons Evermill cumin
2 teaspoons Evermill cinnamon
1½ teaspoons fine sea salt
1 teaspoon Evermill paprika
3 tablespoons canola oil
¾ cup popcorn
In a small saucepan melt the butter over medium-low heat. When the butter has melted, add the sugar, cumin, cinnamon, salt and paprika and whisk to combine. Keep warm.
In a large heavy bottomed pot with a lid, heat the canola oil over medium-high heat. Add the popcorn kernels, shaking the pan slightly to spread the kernels in an even layer. Cover the pot and cook, shaking the pan occasionally until the kernels begin to pop, then more frequently as the popping increases. When the popping begins to subside, remove the pot from the heat. Transfer the popped corn to a large mixing bowl (or a paper bag), drizzle with the spiced butter mixture and shake vigorously to coat. Serve right away.