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1
Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
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2
Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes.
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3
Set aside to cool, leaving the oven on.
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4
Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat.
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5
Cover and shake the pot occasionally until the popping begins, about 5 minutes.
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6
Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes.
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7
Remove the pot from the heat, but continue shaking it until the popping stops entirely.
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8
Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl.
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9
Add the toasted coconut and the Candied Peanuts.
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10
Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
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11
In a medium saucepan, combine the brown sugar, butter and corn syrup.
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12
Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted.
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13
Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes.
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14
(If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.)
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15
Remove from the heat.
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16
Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon.
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17
Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture.
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18
Stir with the wooden spoon until all of the popcorn is well coated.
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19
Pour the mixture out onto the oiled cookie sheets and spread it out evenly.
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20
Bake for 1 hour, stirring it every 20 minutes to keep it from burning.
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21
Remove the cookie sheets from the oven and let the popcorn cool to room temperature.
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22
The popcorn will crisp as it cools.
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23
When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage.
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24
It will keep well for 4 days.
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25
In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti.
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26
Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes.
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27
Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes.
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28
(The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
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29
Transfer the mixture to a plate and set aside to cool.
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30
The nuts will still be somewhat moist at this point but will crisp as they cool.
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31
Once the nuts are cool, break them up.
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32
Store in an airtight container at room temperature.
