Recipe: Chile Cheese Popcorn
This cheesy, chile spiced popcorn has a little heat, a little sweet, and a healthy dose of salt. The seasoning combo makes it a perfect snack for game day or movie night. Adjust the spiciness and salt to your liking by starting with a little less of each chile and the salt, then increase a bit at a time to taste.
- 1/2 cup popcorn kernels
- 3 Tbsp. vegetable oil with a high smoke point
- 3 Tbsp. Cheddar Cheese Powder
- 1 1/2 tsp. Fine Himalayan Pink Sea Salt
- 1 tsp. Honey Powder
- 1 tsp. Ground Ancho Chiles
- 1 tsp. Smoked Hot Spanish Paprika
- 1/2 tsp. Ground Pasilla Negro Chiles
- 1/4 tsp. Garlic Powder
- 2 Tbsp. vegetable oil
*For a quicker version, you can use 5 to 6 cups of already popped popcorn.
For popcorn: In a heavy bottomed pot, combine popcorn kernels and vegetable oil. Spread kernels into a single layer. Set pot over medium heat, cover, and wait for popping to start. Once popping starts, hold down cover and shake pot gently back and forth over the heat. Popping will take 5 to 10 min. depending on the pot. Remove from heat as soon as the popping kernels slow (about 2 to 3 seconds between pops) and transfer to a large bowl.
For seasoning: Combine all spices in a small bowl and mix thoroughly. Sprinkle seasoning onto popcorn a little at a time, tossing after each addition to ensure even distribution. Drizzle with 1 Tbsp. oil at a time, tossing after each application to ensure an even coating of the spices and oil.