Recipe: Spiced Popcorn

Recipe: Spiced Popcorn

cabfrancresize_blogCalifornia has been in drought conditions for so long, I’m embracing any and all rain we receive in the valley. These days are going to become few and far between, so I’ll take any opportunity to snuggle up with some Netflix and a bottle of red before rosé season kicks in – and I don’t want to be indoors! Try this spicy, smokey popcorn, an excellent pairing with Miner Cabernet Franc and Game of Thrones!”

– Chef Cristina Topham

Spiced Popcorn
By Chef Cristina Topham
Yield: A healthy bowl for one!

½ cup popcorn
3 tablespoons grapeseed oil

Popcorn Salt:
¼ cup kosher salt

Spice Mix:
4 tsp. Cumin Seeds
1 1/2 tsp. Coriander Seeds
1 tsp. Black Peppercorns
3 tsp. Smoked Paprika
1 Tbs. Ground Ginger

For the popcorn salt: Using a spice grinder (or coffee grinder that is used ONLY for spices), grind salt into a fine powder and set aside in a small container.

For the spice mix: Put cumin, coriander and black peppercorns in pan and toast just until fragrant. Grind the cumin, coriander seeds and black peppercorns together into a very fine powder. Add the smoked paprika and ginger and mix.

For the popcorn: On medium heat, pour oil into medium-sized pot and add 3 popcorn kernels. Cover. When first kernels pop, add remaining popcorn and cover with lid. When corn begins to pop, Gently shake pot over burner until popping slows to 3-4 seconds apart. Remove from heat. When popping stops, pour popcorn into a large bowl. Sprinkle the popcorn to taste with a healthy pinch of the spice mix and salt, then toss around in the bowl. Because the spices and powder are so finely ground, they’ll stick to the corn without any butter!

Our Cabernet Franc is only available to our wine club members. Interested? Check out the details on our wine club!

Chef Cristina Topham is a freelance chef, cooking instructor and preserver based in Sonoma. Visit her website for more info:

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