Ingredients

Directions

Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn.

Combined seasoning: Combine the cheddar cheese seasoning, ancho chili powder, smoked Spanish paprika, granulated garlic, black pepper, salt, and cayenne pepper in a small mixing bowl and mix thoroughly. As soon as the corn is finished popping, sprinkle the combined seasoning onto the popcorn a little at a time, tossing after each application to ensure a good distribution of the seasoning.

Separate seasoning: Drizzle the extra virgin olive oil over the popcorn about 1 tbsp. at a time and then toss after each application to ensure an even coating of the spices and olive oil. Finally, sprinkle the thyme leaves onto the popcorn and toss once more.

Yields

6 servings

Thanks To

Tara Evans (tarathefoodie.blogspot.com)

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Savory Spice Shop Ingredients
Cheese Powder, Cheddar 2 oz bag $4.75
Chile, Ancho, Ground 1 oz bag $2.00
Paprika, Smoked Spanish, Sweet 1 oz bag $2.30
Garlic, Dehydrated: Powder 1 oz bag $1.55
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
Chile, Cayenne, Ground 1 oz bag $2.00
Thyme, Mediterranean 2 floz bottle $2.80
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