Popping-'Indian'- Corn

I've always been the "caramel" popcorn type and my past 3 years here in Australia has been frustrating as sweet-sticky-caramel popcorn is hardly ever available at movie theaters in Sydney. Apparently majority movie-goers prefer their popcorn buttered and salted. The bright side to my disappointing disposition would be an excuse to skip the snack and scratching off the unnecessary calories.
My weekly browse through my favorite food magazines filled with endless pages of recipes brought my attention to a new creative twist to popcorn; Indian Spices! I couldn't resist playing around with this new innovative flavor of popcorn. I was hoping it would change my perception on savory popcorn.

50 g butter
1 tbsp garam masala
1 tbsp curry powder
1/2 tbsp cumin seeds
1 tbsp chilli powder (less if you don't want it too spicy)
1 tbsp dried coriander leaves
1/2 tbsp chilli flakes
1 cup hazelnuts
1 cup walnuts
1/2 cup popping corn kernels
sea salt to taste (ground)

Melt 3/4 butter in a large pot. Add cumin, curry powder, nuts, garam masala and chilli powder and toss on low heat for 2-3 minutes. Empty the spices and nuts into a large bowl. Add the rest of the butter into the pot and melt on high heat. Pour in the popping corn and cover pot with a tight lid. Shake pot occasionally till corn is well popped on medium flames. Pour popped corn into the spice bowl and toss well to combine. Season with sea salt, coriander leaves and chilli flakes.It got me licking my fingers *grin*
Be careful not to burn the spices as you gently saute them with the nuts (Mine turned out a little over-charred). Store popcorn in an airtight container after they're cooled.
The intense bursts of Indian-spice aromas and flavors from this recipe isn't for the faint hearted. Alter to suit your personal taste. I often feel like a girl of Indian roots hidden beneath an Oriental layer of skin *wink*. I guess that explains my large -far from'Chinese'- posterior! *laughs*