Source: "Martha Stewart"
5 tbs vegetable oil
2 jalapeo peppers; sliced into thin rounds
1 ts turmeric
1 c popcorn
2 ts coarse salt; to 3 teaspoons
1/2 ts ground cumin
1/8 ts cayenne
Heat oil and jalapeos in a heavy-bottomed pot over high heat until
simmering, about 2 minutes. Remove peppers from oil, add turmeric, and stir
to combine. Add popcorn, and cover pot. Shake over high heat until popcorn
stops popping, about 2 minutes.
Transfer popcorn to a large bowl. Sprinkle with salt, cumin, and cayenne.
Yield: 30 cups