Ingredients

• 110g (½ cup) corn kernels  (makes 8 cups of popped corn)
• 1 tablespoon cumin seeds
• 20mL polyunsaturated oil
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• ¼  teaspoon chilli powder
• To serve: paper bags; zip lock bags; paper/plastic cups

Method

1. Prepare popcorn as per instructions using a popcorn maker
2. Place cumin seeds in a frypan and heat gently for 1 minute, transfer to a large bowl, add popcorn
3. Heat oil in the same pan, stir in remaining spices, add spice mix to popcorn and stir to coat
4. Place 3/4 cup of popcorn in a brown paper bag, patty case or cone made from greaseproof paper.

Note: for Mexican style popcorn swap the garam masala for 2 teaspoons Mexican chilli powder

Popcorn conversion

2 tablespoons corn kernels (1/8 cup)  =  2 cups popcorn
4 tablespoons corn kernels (1/4 cup)  =  4 cups popcorn
8 tablespoons corn kernels (1/2 cup)  =  8 cups popcorn