Spiced Wok-Popped Popcorn

• 2 tablespoons oil either canola, rice bran, peanut, grape seed, or olive
• 6 tablespoons popcorn
• 2 teaspoons tabil (see below; more to taste)
• Kosher salt to taste
• 2 large garlic cloves, chopped and left out on a piece of paper towel to dry air for 2 days, or 2 teaspoons garlic powder or granulated garlic
• 4 tablespoons coriander seeds
• 1 tablespoon caraway seeds
• 2 teaspoons cayenne

1. Place the oil and a few kernels of the popcorn in a 14-inch lidded wok, cover and place over medium heat.
2. When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn.
3. Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid.
4. Remove from the heat, transfer to a bowl, immediately add seasonings and toss together.

oil either, popcorn, kosher salt, garlic, coriander seeds, caraway seeds, cayenne

Taken from cooking.nytimes.com/recipes/1014412 (may not work)