Put the oil in a small heavy-based pan over medium-high heat. Add the popping corn so that it covers the base in one layer. Sprinkle in the spices and half the salt. Shake the pan to coat each kernel.
Put the lid on and shake the pan over the heat – after a minute or two the corn will start to pop. Continue shaking and popping until the noise stops – remove from heat and stir in remaining salt. Tip into serving bowl - or an airtight container to keep for up to a few days.
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