US-India Global Review

almonds or hazelnuts) 2 cups roasted unsalted • peanuts 2 tablespoons neutral oil, such • as canola or bran oil 1 tablespoon Kashmiri red • chili powder (see headnote) 2 tablespoons kosher salt or • coarse sea salt 16 cups popcorn, preferably • popped using an air popper (see headnote; may substitute plain microwave-popped popcorn) 1/4 cup ghee or clarified but- • ter (see headnote and NOTE; may substitute melted unsalted butter) 2 cups packed light brown • sugar 1 cup light corn syrup • Steps Preheat the oven to 350 degrees. Toast the cumin seed in a large, dry skillet over low heat for several minutes, until fragrant and lightly browned, shaking the pan occa- sionally to avoid scorching. Remove from heat and quickly grind to a fine powder. In the same skillet, combine the pistachios, peanuts, oil, half the toasted ground cumin and half the chili powder, tossing to coat even- ly. Season with 1 1/2 teaspoons of the salt. Toast on the stove top for 5 or 6 minutes over low heat, stir- ring frequently, until the nuts are a darker shade of brown. Let cool for 10 minutes or so. Meanwhile, toss the popcorn with ghee, the remaining toasted ground cumin and chili powder. Taste and add 1 1/2 teaspoons of the salt. Transfer the mixture to a large, flat roasting pan. Combine the brown sugar and corn syrup in a large, ovenproof saucepan over high heat. Bring to a boil and cook until it reaches 250 to 260 degrees; it will look like caramel. (This is a hardball stage for candy. Keep a bowl of water handy to test if you've arrived at the right consistency. Drop in a bit of the caramel; if it forms a ball you're able to pick up from the water, it's right.) Fold in the nuts, then transfer the saucepan to the oven; bake (middle rack) for 5 minutes. Carefully remove the saucepan from the oven, then pour the caramel over the popcorn in the roasting pan, tossing gently to coat and using a wide spatula to keep from squishing the popcorn. Sprinkle the remaining tablespoon of salt evenly over the mix, toss to incorporate. Let cool. Clumps will form; this is okay. Finally, break apart any large clumps into bite-size pieces. NOTE: To clarify butter, melt unsalted butter over low heat, without stirring. Let it sit for sever- al minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top. Nutrition | Per serving (based on 18): 300 calories, 6 g protein, 47 g carbohydrates, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 390 mg sodium, 3 g dietary fiber, 37 g sugar 56 US-INDIA GLOBAL REVIEW JANUARY-MARCH 2018 Lavanya Ramanatha | The Washington Post