I am a popcorn girl. Anyone will tell you, I can take down popcorn like a boss. I remember when I was a teenager when I would go to the movies, I loved the flavoring shakers they put out by the straws and napkins. I was basically obsessed with the white cheddar flavoring. And I have always eaten popcorn one piece at a time. I know most people will take a handful and eat it that way, but I am all about one piece at a time. Embrace it. Now that I've grown up, I still obsess over popcorn. Usually in our house, it's popcorn + butter + parmesan. But I crave other flavors and I definitely do not crave all the artificial ingredients in that white cheddar stuff I used to eat.
I first became interested in ras el hanout when I saw it somewhere on Camille Styles. I had to make it immediately. But I didn't have all the ingredients, so I waited patiently until I got to the store and picked up the cloves and ground coriander. If you've got a mortar and pestle or a spice grinder, you could totally grind whole spices. I tried my mini food processor. It didn't work.
Ras el Hanout is a Moroccan spice blend, which is meant to comprise the shopkeeper's best spices. This means no two are the same, but there are common ingredients, which I have used here. The spice blend can also be used to flavor meats or veggie dishes and I have read that it is an aphrodisiac. Definitely. Make a whole batch of it and use a little on some popcorn for a girls' night or date night or try incorporating it into an exotic meal. My son thought it was spicy, but my daughter (who is less than 2) loved it. If you can't or don't want to mix your own spices, you can buy ras el hanout at Williams Sonoma, though the ingredients are considerably different than this recipe.
Ras el Hanout Popcorn
1/2 cup popcorn kernels, popped
2 Tbsp. unsalted butter, melted
2 (level) tsp. salt
2 (heaping) tsp. cumin
2 (level) tsp. ground ginger
2 (scant) tsp. black pepper
1 1/2 tsp. cinnamon
1 tsp. coriander
1 tsp. cayenne pepper
1 tsp. allspice
1/2 tsp. cloves
1/4 (slightly rounded) tsp. nutmeg
1. Pop your popcorn on your stovetop in a large pot. Pour a little oil in the pan with one popcorn kernel over medium heat. When it pops, add the rest of your popcorn, cover with a lid and shake around until popped.
2. Mix your spice blend together.
3. Once your popcorn has popped, put it in a large bowl. Melt your butter in the same pan.
4. Pour butter over popcorn and shake bowl to mix around. Add about 1 TEAspoon of your ras el hanout spice blend. You can start with a little and add more to your taste.
