|½ teaspoon||Hot red pepper flakes; or to your taste|
|1 teaspoon||Ground cumin|
|1 teaspoon||Cracked black peppercorns|
|¼ cup||Vegetable oil|
|½ cup||Unpopped popcorn|
Cookware: Heavy-duty 4-quart saucepan or casserole with tight-fitting cover Directions: Step 1: Preliminaries Measure the pepper flakes, cumin, turmeric, peppercorns, and salt onto a plate and place near the stove.
Step 2: Pop the corn To test for the right heat, pour the oil into the saucepan and add a single kernel of popcorn. Turn the heat to high, and cover the pan. When the kernel pops, quickly and carefully pour in the rest of the popcorn and cover the pan again.
Step 3: Add spices When the corn really starts popping, hold your breath, rapidly toss in the spices, and re-cover the pan-don't breathe in the spice fumes, they'll burn your throat at this point. Keep shaking the covered pan until the popping stops.
Nutritional information per 1-cup serving: Calories:72.69; Protein: 1.04g; Fat: 4.98g; Carbohydrates: 6.43g; Sodium: 184.03mg; Cholesterol: 0mg; Total Saturated Fat: .61mg.
Recipe by: Mary Sue Milliken
Posted to MC-Recipe Digest V1 #1020 by "Bob & Carole Walberg" <walbergr@...> on Jan 17, 1998
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