Indian Spiced Popcorn
makes 10 to 12 cups

3/4 teaspoon popcorn salt or table salt (see note)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garam masala (see note)
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
pinch of ground cayenne
1/2 cup (105g) dry popcorn kernels
2 tablespoons refined coconut oil, melted (plus more if cooking on the stove)

In a small bowl, mix together all the dry seasonings, stirring to eliminate any clumps.

Cook the popcorn using an air popper, popcorn maker, or on the stove using the following method: Place a large deep saucepan on the stove, add a tablespoon or two of coconut oil, and 3 popcorn kernels. Cover the pan, and place over medium-high heat. Once you hear that all three kernels have popped, remove from heat, remove the three popped kernels, then pour in the remaining unpeopled kernels and cover the pan. Let the pan rest off heat for 30 seconds, then return the pan to medium-high heat and shake occasionally until the popping peaks, and slows down. Once it slows, remove the pan from heat and remove the lid to let the popcorn dry out.

Pour the hot cooked popcorn in a large mixing bowl, and toss with 2 tablespoons of coconut oil. Add the spice blend as you toss, coating the popcorn evenly. Serve warm, and enjoy!

note:
— Popcorn salt, widely available in grocery stores and online, is a finely-ground powder type of salt that is perfect for popcorn as it coats each piece more evenly than table salt.
— Garam masala is a spice blend available at Indian groceries, natural food stores, and online. It is a versatile blend containing 8 to 10 spices, including cinnamon, cloves, nutmeg, coriander, black pepper, and mace.
— No coconut oil? Feel free to substitute butter (regular or vegan), ghee, or vegetable oil.