, from Issue #51. September, 2015
Photography by Aaron McLean.

Popcorn doesn’t have to be just for kids. Give jars of aromatic spice and chilli mixes along with a bag of corn kernels and a note on how to cook them and friends can whip up their own finger-licking bowls of popped corn.


2 tablespoons vegetable oil
1/3 cup corn kernels
2 tablespoons butter
2-3 teaspoons spice mix

Spiced cinnamon sugar popcorn
4 tablespoons icing sugar, sifted
1 teaspoon each ground cinnamon and cumin
½ teaspoon each ground turmeric and nutmeg
1 teaspoon sea salt

Indian spiced popcorn
4 teaspoons smoked paprika
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon sea salt


Popcorn: Put the oil in a large saucepan over a medium heat. When hot, add the corn and put the lid on. Cook until the corn stops popping, shaking the pan occasionally to prevent it catching on the base.

Tip the corn into a large bowl, discarding any un-popped corn. Quickly wipe out the saucepan and add the butter. When melted, pour over the corn and toss to coat then add the spice mix and keep turning until everything is well combined. Transfer to a serving bowl.

Spice mixes: Combine all the ingredients in a bowl then transfer to an airtight jar.