Butter flavored Masala Popcorn

This post was supposed to be up on Saturday morning..but I became too lazy and also had guests coming for diner, so as you can see I am posting a popcorn recipe up on Monday. Not very fruitful I know.
We went to the Grand Bassam Beach today. The weather was gloomy and it stated to rain all of a sudden. And it became so foggy that we could not see even the road across. However, we thought we will go and have lunch only...since we were already halfway through. Thankfully, it never rained today, but it was chilli. We could not bathe and for the first time in my life I craved for the sun. It was so cold there, that I wrapped myself with the stole I carried and gave away any hope of going into the ocean. We roamed near the shore, collected some shells as well....but didn't go deeper. Then our drinks were served and we returned.
Soon, the people there filled the swimming pool with warm water and all the kids dived into it. It was fun looking at them.

Insidious 3 is here in 3D and I am so much eager to watch it. Hubby is so confused because it is running in French, but I am adamant that fear needs no language. Those screeches, goosebumps....they don't need any translator. He is in real agony now, after I have said the above sentence. He has lost all his hopes as I want to get scared by spending money. Really....men!!! Sigh!!!

This Popcorn recipe is a real steal. This is exactly like those popcorns that we get in the theaters. Also you can adjust the spices to make it as you prefer. I always increase the chilli powder as I always want them to be spicy. Do not skip the sugar as they will give the much required comfy in your taste buds...a little harmony among all those spices.

Butter Popcorn
Makes enough to feed 3-5 people

Ingredients:
1 cup popping corn kernels
200gm butter (room temperature)
2 tsp oil (preferably coconut oil because of its high heat resistance power)
1 tbsp chat masala
1 tsp red chilli powder
1 tsp brown sugar
1/2 tsp roasted cumin powder
1/2 tsp roasted coriander powder
1 tsp roasted and ground black peppercorns (I have ground them coarsely, but of course you can always make a fine powder)

Method:

• Heat the butter in a small saucepan and let it melt. Once every bit of it is melted, the butter will separate in three layers and you will see white solids at the bottom. The entire process will take somewhere around 5-8 minutes. 
• Scrap out the foams from top and discard them. Take a musleen / cheesecloth and strain the melted butter through it. Collect only the melted butter and discard everything else.
• Take 1 tbsp of the clarified butter and coconut oil and heat it in a pressure cooker or heavy bottomed dutch oven.
• Once the clarified butter is properly heated up, add in the popping corns and give a good stir to coat them with the butter.
• Now put on the lid and wait. If you are using pressure cooker, then do remove the venting bulb from the lid.
• It will take 2-4 minutes, and you will start hearing popping from inside the cooker or pan. Do not open the cover and let the corn pop.
• Once the sound stops, put off the flame and remove the lid.
• In a small bowl add in all the powdered spices and mix in. I have not added salt because chaat masala already contains salt in it. 
• Collect the popcorns in a large bowl and sprinkle the masala on top of the popcorns and mix gently with a spatula or give a good shake.
• Serve immediately.