My mother always used the wok for making popcorn. It is the perfect pan for it. An added bonus is that making popcorn adds more patina to your wok, and a well-seasoned wok is the healthiest type of nonstick cookware there is. I have played around with all sorts of seasonings for popcorn; my favorite is the Tunisian mix called tabil, minus the dried garlic. See the recipe below for the mix, which I make up by the jar and keep in my freezer. To help with cleanup, line the lid of your wok with aluminum foil.
Ingredients
- 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
Tabil
- 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
About 12 cups popcorn
Preparation
- Place the oil and a few kernels of the popcorn in a 14-inch lidded wok, cover and place over medium heat. When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn. Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid. Remove from the heat, transfer to a bowl, immediately add seasonings and toss together.
Tabil
- In a mortar or spice mill, grind the ingredients together until homogenous. Store in the refrigerator or freezer.
- Advance preparation: This is good for a few hours but it will probably disappear more quickly than that.
5 minutes
Dining and Cooking