Spiced Wok-Popped Popcorn

Name: Spiced Wok-Popped Popcorn
Total time: 5 min
Yield: About 12 cups popcorn
Ingredients: 2 tablespoons oil – either canola, rice bran, peanut, grape seed, or olive; 6 tablespoons popcorn; 2 teaspoons tabil (see below; more to taste); Kosher salt to taste; 2 large garlic cloves, chopped and left out on a piece of paper towel to dry air for 2 days, or 2 teaspoons garlic powder or granulated garlic; 4 tablespoons coriander seeds; 1 tablespoon caraway seeds; 2 teaspoons cayenne

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 4(53)
Comments: Read comments

My mother always used the wok for making popcorn. It is the perfect pan for it. An added bonus is that making popcorn adds more patina to your wok, and a well-seasoned wok is the healthiest type of nonstick cookware there is. I have played around with all sorts of seasonings for popcorn; my favorite is the Tunisian mix called tabil, minus the dried garlic. See the recipe below for the mix, which I make up by the jar and keep in my freezer. To help with cleanup, line the lid of your wok with aluminum foil.

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Ingredients

Yield:About 12 cups popcorn

2tablespoons oil – either canola, rice bran, peanut, grape seed, or olive
6tablespoons popcorn
2teaspoons tabil (see below; more to taste)
Kosher salt to taste

Tabil

2large garlic cloves, chopped and left out on a piece of paper towel to dry air for 2 days, or 2 teaspoons garlic powder or granulated garlic
4tablespoons coriander seeds
1tablespoon caraway seeds
2teaspoons cayenne

Ingredient Substitution Guide

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Preparation

Step 1
Place the oil and a few kernels of the popcorn in a 14-inch lidded wok, cover and place over medium heat. When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn. Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid. Remove from the heat, transfer to a bowl, immediately add seasonings and toss together.
Tabil
1. Step 2
  In a mortar or spice mill, grind the ingredients together until homogenous. Store in the refrigerator or freezer.

Tip

Advance preparation: This is good for a few hours but it will probably disappear more quickly than that.

Ratings

4 out of 5

53 user ratings

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Comments

Suzanne7 years ago

NYT Correction: December 23, 2012

"An earlier version of this recipe included a step that may pose a safety hazard. To avoid overheating the oil, do not cover the wok until after the 6 tablespoons of popcorn are added. "

Recipes for Health
A collection of “Recipes for Health” columns published in The New York Times.
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