Chile Cheese Popcorn Recipe
5 to 6 cups
- 1/2 cup popcorn kernels
- 3 Tbsp. vegetable oil with a high smoke point
- 3 Tbsp. Cheddar Cheese Powder
- 1 1/2 tsp. Fine Pink Himalayan Sea Salt
- 1 tsp. Honey Powder
- 1 tsp. Ancho Chile Powder
- 1 tsp. Smoked Spanish Hot Paprika
- 1/2 tsp. Pasilla Negro Chile Powder
- 1/4 tsp. Garlic Powder
- 2 Tbsp. vegetable oil
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*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.
Adapted from customer Tara Evans (tarathefoodie.blogspot.com)