Bombay mix-style popcorn recipe
 Transform your bog standard popcorn into an epic movie snack! 100g/3½oz corn kernels1 tbsp vegetable oil1 tsp red chilli powder1 tsp chaat masala½ tsp table salt150g/5½oz roasted salted peanuts150g/5½oz raisins100g/3½oz caster sugar 100g/3½oz corn kernels 1 tbsp vegetable oil 1 tsp red chilli powder 1 tsp chaat masala ½ tsp table salt 150g/5½oz roasted salted peanuts 150g/5½oz raisins 100g/3½oz caster sugar Method Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn.Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving.