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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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