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1
Preheat your oven to 350 degrees F.
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2
To a lidded stockpot, add just enough oil to cover the bottom.
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3
Add 2/3 cup popcorn kernels. Cover with the lid and turn the burner on to medium.
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4
Once the oil heats, you'll hear the popcorn begin to pop. After it reaches a crescendo and the popping frequency slows, give the pot a few good shakes. Listen as some more kernels pop. As they slow to only an occasional pop, remove the pot from the heat.
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5
You'll now have about 10 cups of popcorn-- spread it out over a flat surface. (Such as a couple of cookie sheets.)
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6
Briefly toast your walnut pieces on the stove top until fragrant. Toss in the pan frequently as you toast them so they won't burn.
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7
Incorporate your toasted walnuts with the popcorn.
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8
Using a squeeze bottle or similar device, lightly drizzle the pomegranate molasses over the popcorn and walnut mixture.
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9
Sprinkle the cumin, crushed red pepper, lemon zest, and 1 teaspoon of the salt over the popcorn and walnut mixture.
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10
Toss everything well, transfer to a 9 x 13 pan, and put in the oven for 10 minutes to crisp up. (This step will harden the pomegranate molasses and make the popcorn crunchy rather than soggy.) Check frequently; toss at the 5 minute mark and return to the oven for the final 5 minutes.
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11
When it comes out of the oven, sprinkle with the reserved half teaspoon of salt. Snack now, or let it cool and then package it up for a road trip.
