2 tablespoons canola oil

3/4 cup popcorn kernels

2 teaspoons ground cumin

1 teaspoon curry powder

1 teaspoon salt

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1/8 teaspoon cayenne

1. Combine oil and popcorn kernels in large pot on medium high heat. Cook, shaking pan occasionally, 30 seconds. Stir in cumin, curry, salt and cayenne; cover pot and cook, shaking constantly, 5 to 7 minutes, until popping nearly stops. Immediately transfer to large bowl. Makes about 15 cups.

Nutritional analysis for each cup: 52 calories, 1 g protein, 7 g carbohydrates, 1 g fiber, 2 g fat, 0 g saturated fat, 155 mg sodium