Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
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. Set aside to cool, leaving the oven on.
Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts
Before beginning the caramel process, spray a rubber spatula
, a wooden spoon and 2 cookie
sheets liberally with olive oil spray.
In a medium saucepan
, combine the brown sugar
, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. 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. (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.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds
, black mustard seeds, turmeric, mace
if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel
over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning.
Remove the cookie sheets from the oven and let the popcorn
cool to room temperature. The popcorn will crisp
as it cools.
When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.