|Preparation time||10 minutes|
|Serving Size||2 cup|
|Calories Per Serving||Approximately 150 per serving|
1 tablespoon oil (use an oil with a high smoke point- I used avocado oil)
1/4 cup of organic popcorn kernels
1-2 Tablespoons butter
1 1/2 tablespoon Tandoori Masala
1/2 teaspoon Sugar
Red food color if you like(I did not use it)
Salt to taste
1.In a bowl combine the salt(takes about 1/2 teaspoon salt, adjust to your taste), Tandoori Masala and sugar and keep aside.
2. Heat the oil in a saucepan on medium heat swirl to coat the bottom of the pan.
3. Put popcorn kernels into the oil and give them a gentle toss in the oil and wait for about half a minute until the kernels start to pop.Immediately cover the pan and let the popcorn pop until you hear the popping slowdown, immediately transfer to a wide bowl to let the popcorn cool.
4.Add the butter to the same pan without turning on the stove.Let it melt, add the tandoori masala we mixed and let cook for 1-2 minutes on a medium-low flame . Toss in the popcorn and toss well to distribute.I place a lid and shake it well to get it coated evenly on the popcorn.
If not using the butter, you can add the salt to the oil in the beginning to coat it well on the popcorn.