Muhammara Popcorn Crunch

• 2/3 cup popcorn kernels
• Enough of your preferred cooking oil to just cover the bottom of a stockpot
• 2 cups walnut pieces
• 3 ounces pomegranate molasses
• 1/2 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1 1/2 teaspoons salt
• Zest of two large, organic lemons

1. Preheat your oven to 350 degrees F.
2. To a lidded stockpot, add just enough oil to cover the bottom.
3. Add 2/3 cup popcorn kernels. Cover with the lid and turn the burner on to medium.
4. Once the oil heats, you'll hear the popcorn begin to pop. After it reaches a crescendo and the popping frequency slows, give the pot a few good shakes. Listen as some more kernels pop. As they slow to only an occasional pop, remove the pot from the heat.
5. You'll now have about 10 cups of popcorn-- spread it out over a flat surface. (Such as a couple of cookie sheets.)
6. Briefly toast your walnut pieces on the stove top until fragrant. Toss in the pan frequently as you toast them so they won't burn.
7. Incorporate your toasted walnuts with the popcorn.
8. Using a squeeze bottle or similar device, lightly drizzle the pomegranate molasses over the popcorn and walnut mixture.
9. Sprinkle the cumin, crushed red pepper, lemon zest, and 1 teaspoon of the salt over the popcorn and walnut mixture.
10. Toss everything well, transfer to a 9 x 13 pan, and put in the oven for 10 minutes to crisp up. (This step will harden the pomegranate molasses and make the popcorn crunchy rather than soggy.) Check frequently; toss at the 5 minute mark and return to the oven for the final 5 minutes.
11. When it comes out of the oven, sprinkle with the reserved half teaspoon of salt. Snack now, or let it cool and then package it up for a road trip.

popcorn kernels, cooking oil, walnut pieces, pomegranate molasses, ground cumin, red pepper, salt, lemons

Taken from food52.com/recipes/22541-muhammara-popcorn-crunch (may not work)