Ras El Hanout Popcorn

by autumn on April 29, 2014


I’m going to begin with a true story of something that happened in my kitchen when I was making this popcorn. I was heating the coconut oil. I figured it was close to being ready so I dropped in a single kernel and it didn’t pop. And it didn’t pop. I shook the pan a bit and it didn’t pop. So, fine, the oil wasn’t ready. This is why we send in a single kernel to take one for the team. Then it popped, shot out of the pan, and scared me SO BAD that I jumped and spilled the ⅓ cup of popcorn kernels that I was holding in my hand, waiting to pour in the pot.  All I do is win, basically.


While you’re picturing those antics, I want to tell you about Ras el hanout. Ras el hanout is a spice mix from North Africa. It roughly translates to “head of the shop,” which gives you a clue as to how it is made. It’s known as a blend of the best spices a proprietor has to offer. This means, it also varies a ton: from shop to shop, even from person to person. Pretty poetic, right?  It has one name, Ras el hanout, because language is imperfect and fails us daily (real talk!), but there are infinite Ras el hanouts, as many as there are folks that make it. I think that’s pretty wonderful. Maybe you didn’t hear, but I’m considering renaming this blog “Spice rack deep thoughts.” 🙂 Oh, and it’s fantastic on popcorn.

Ras El Hanout Popcorn // Autumn Makes & Does
If you’re a curry popcorn sort of person, this is right up your alley. It has the same warmth and depth as curry, but has floral notes too and turmeric plays less of a starring role. It has a lot going on, in a good way. Plus, if you use unrefined coconut oil like I did, there’s a nice hint of coconut flavor in the finished product as well.

Ras El Hanout Popcorn
Recipe Type: snack
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: 2
An easy stovetop popcorn recipe made with Ras El Hanout, a North African spice mix.
  • 3 tablespoons liquid coconut oil + more for drizzling
  • 1/3 cup popcorn kernels
  • 1 tablespoon ras el hanout
  • salt to taste
  1. Heat the coconut oil over medium until a kernel dropped in the pot pops.
  2. Add the popcorn, cover, and carefully lift and shake the pan with the lid on to evenly distribute the oil over the kernels.
  3. Heat over medium until the popcorn begins to pop vigorously. Then, lift and shake the pot every 20 or so seconds to prevent burning until the popping slows.
  4. As soon as the popping slows to a few seconds between pops, turn off the heat, remove the lid, and pour the popcorn into a large heatproof bowl.
  5. Drizzle with 1-2 teaspoons more liquid coconut oil (optional, but delicious), sprinkle the ras el hanout over the surface, and stir to combine.
  6. Add salt to taste and serve warm.


{ 5 comments… read them below or add one }

1 Stephanie @ Girl Versus Dough April 29, 2014 at 3:23 am

I have only recently discovered ras el hanout and it is THE BUSINESS. I can’t wait to give it a try on popcorn! Also, that story about the popcorn kernels is most definitely something I would do, so you are not alone. 😉


2 autumn May 4, 2014 at 8:52 pm

Hahaha! Thanks, Steph! 🙂


3 Julia April 30, 2014 at 2:40 pm

Oh, yes please! I am a big fan of popcorn popped in coconut oil. It was a game changer.


4 autumn May 4, 2014 at 8:53 pm

So true, Julia!


5 Miachel May 1, 2014 at 7:18 pm

Wow, ras el ranout sounds amazing (cardamom? rose petals?!). Cheers to spiced popcorn!

Also, hope the feisty kernel didn’t spook you too bad, but I did laugh with your story. 🙂


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