 | | Directions | | Preheat oven to 350° F.
Heat oil in large pan over medium heat, add corn, and pop. Shake pan occasionally to ensure that the corn doesn't burn.
Place the almonds in an even layer on a baking sheet and toast until lightly browned, approximately 10 minutes.
Melt butter in a small sauce pan and stir in chives, cumin, and cayenne.
Place the popcorn in a serving bowl and add the almonds. Pour the butter mixture over the corn and toss well to coat.
Salt to taste. |
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Prep Time: 5 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 1 cup unpopped corn |
| - | | 4 tablespoons vegetable oil |
| - | | 1/3 cup butter |
| - | | 2 tablespoons fresh or dried chives |
| - | | 2 teaspoons ground cumin |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1 cup flavored sliced almonds |
| - | | salt to taste |
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