How to make Seasoned Popcorn

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Seasoned Popcorn
• Servings: 6

• 1/4 cup safflower oil
• 1/2 cup popcorn kernels
• Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high heat. When kernels pop, add remaining kernels and cover. Remove from heat; let stand 30 seconds. Return to heat and cook, shaking pot frequently, until popping stops, 1 to 2 minutes. Toss with desired seasonings (adding more to taste), transfer to a bowl, and serve immediately.
• SEA SALT-PEPPER: Stir together salt and pepper.
• CHILI-LIME: Combine chili powder, cumin, salt, and lime zest in a large bowl. Add hot popcorn, and squeeze juice from 1 large lime wedge into bowl. Toss until evenly coated.
• SESAME-PEPPER: Grind sesame seeds, salt, and pepper in a spice grinder until seeds are coarsely ground. Toss hot popcorn with butter until evenly coated, then toss with sesame mixture.
• PECORINO-ROSEMARY: Stir together cheese and rosemary.
• SMOKED PAPRIKA: Season with salt to taste, then add paprika.
• SPICY-SWEET: Combine sugar, salt, garam masala, and cayenne pepper in a small bowl. Toss hot popcorn with butter until evenly coated, then toss with brown-sugar mixture.

For the Sea Salt-Pepper Seasoning
1 tablespoon flaky sea salt, such as Maldon
3/4 teaspoon freshly ground or cracked black pepper

For the Chili-Lime Seasoning
1 1/4 teaspoons chili powder
1 1/4 teaspoons cumin
1/2 teaspoon coarse salt
1 tablespoon finely grated lime zest, plus juice from 1 large lime wedge

For the Sesame-Pepper Seasoning
2 tablespoons black sesame seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons melted unsalted butter

For the Pecorino-Rosemary Seasoning
3 tablespoons finely grated Pecorino Romano cheese
3 teaspoons chopped fresh rosemary

For the Smoked Paprika Seasoning
Coarse salt
1 1/2 teaspoons smoked paprika, also called pimenton

For the Spicy-Sweet Seasoning
1 1/2 teaspoons granulated brown sugar (or light-brown sugar, sifted)
3/4 teaspoon coarse salt
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
2 tablespoons melted unsalted butter