-1/2 cup corn kernals
-3 tablespoons vegetable or canola oil
-3 tablespoons dehyrdrated cheddar cheese powder
-1/2 teaspoons coriander
-1/2 teaspoon cardamom
-1 teaspoon cumin
-1 teaspoon curry powder
-1 teaspoon tamarind powder
-1 tablespoon kochugaru (Korean chile powder)
-1/2 teaspoon kosher salt
-4 tablespoons unsalted butter
-Heat 3 tablespoons of oil and ½ cup kernels in large heavy pot with lid on stovetop on medium high heat. Cover pot with lid and shake pan every few minutes until popping stops.
-While kernals are popping, melt butter in microwave or on stovetop and measure out all spices in small bowl. Keep butter and spices separate.
-Once popcorn is all popped, carefully remove lid and pour all popcorn in large bowl. Pour melted butter over popcorn and toss to coat. Then pour spice mixture over buttered popcorn and toss again.
*TIP: wear disposable gloves and toss by hand to evenly coat all popcorn.