For another snack, we update simple buttered popcorn using a common South Asian technique to spice it up in about the same time it takes to pop the kernels. Called tarka, it involves blooming herbs and spices in hot fat to add bold flavor and texture to basic dishes, typically sautéed greens, lentil stews and steamed vegetables.
To make the amount of popcorn called for in these recipes without special equipment, in a large saucepan, combine ⅓ cup popcorn kernels with 1 tablespoon neutral oil. Cover and heat over medium-high until the kernels begin to pop, then reduce to medium and cook, shaking the pan occasionally, until the popping slows to 3 to 4 seconds between bursts.3 tablespoons salted butter1 teaspoon white sugarPlace the popcorn in a large bowl.
When ready to bake, heat the oven to 350°F with a rack in the middle position. Line two baking sheets with kitchen parchment. Put the turbinado sugar in a small bowl. Divide the dough into 18 portions, about 3 tablespoons each, then roll into 1½-inch balls. Dip each in the turbinado sugar to coat one side; set sugared side up on the prepared baking sheet, nine per sheet. Bake one sheet for 10 minutes.