For a piquant bar snack, serve easy-to-make spicy popcorn in festive cones made of rolled corn husks.
- Yield: Makes 48 cups
Source: Martha Stewart Weddings, Summer 2005
- 1 1/2 teaspoons cumin seeds
- 3 whole cloves
- 2 tablespoons paprika
- 1 1/2 teaspoons chile powder
- 1 1/2 teaspoons freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons firmly packed lightbrown sugar
- 1/2 cup vegetable oil, plus more for tossing
- 2 cups unpopped popcorn
- Coarse salt (optional)
Toast cumin seeds and cloves in a small, dry skillet over medium heat, swirling pan, until fragrant, about 5 minutes. Remove from skillet; let cool completely. Finely grind in a spice grinder. Stir in paprika, chile powder, pepper, cayenne, and brown sugar. Spice mixture can be stored in an airtight container at room temperature up to 1 week.
Heat 2 tablespoons oil in a large stockpot over high heat until hot but not smoking. Add 1/2 cup popcorn, and cover. Shake pot back and forth over burner until kernels are popped, about 1 minute. Transfer to a large bowl. Drizzle with 1 to 2 tablespoons oil; season with 1 1/2 tablespoons spice mixture, and salt, if desired. Toss well. Repeat in 3 batches.