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4-8
Easy
By Eleanor Ford
Published 2024
Get ready for the most addictive snack with a cloak of butter caramel and intense cacophony of warming spices. I particularly like the mustard seeds here; they are rarely used in sweet preparations, but they have a nutty aroma that works well with popcorn and release a snap of sharp heat if you happen to bite one.
Mix all the spices together in a small bowl. Line a baking sheet with baking parchment or a silicone liner.
Heat the oil in a large pan over a medium-high heat, add the popping corn and cover. Cook, shaking the pan occasionally for about 4 minutes, until the popping stops. Tumble into a large bowl, picking out and discarding any unpopped kernels.
Wipe out the pan with kitchen pa