Spiced popcorn

advertisement | advertise on newsday

2 tablespoons canola oil

3/4 cup popcorn kernels

2 teaspoons ground cumin

1 teaspoon curry powder

1 teaspoon salt

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

Subscribe to the Feed Me Newsletter for the latest restaurant news, recipes and recommendations.


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: