One of my family's favorite snacks is popcorn. Gourmet Magazine once had a Last Touch article on flavored popcorns that captured my interest. Recently, when my kids and I put our heads together to try to come up with some interesting new variations, we decided to sample one of our favorite family dinners, chili, in popcorn form. Here is the tempting result. If you like, you can add chipotle chili powder, or, conversely, remove the smokey aspect by using regular salt and eliminating the South African Smoke flavoring. —creamtea
4; can be multiplied
For the spice blend (makes more than needed)
grinds smoked sea salt (available at Whole Foods)
grinds Smoked Spanish Paprika, "South African Smoke", or other smokey dried-pepper Spice Blend (seasonally available at Trader Joe's)
For the popcorn
good quality popping corn
neutral oil that can withstand high heat, such as saffower, sunflower or avocado
In This Recipe
In a small dish, combine dry seasoning ingredients.
In a separate small custard cup, in the microwave, melt butter (about 1 minute at half-power, pausing midway to stir). Or melt on top of the stove in a small, heavy saucepan.
Whisk about 1 1/2 teaspoons spice mixture into the melted butter.
Pop corn using desired method: in corn popper, microwave, or with a tablespoon or two of oil in a saucepan on top of stove--shake the pan periodically. Transfer to a large bowl.
Stir seasoned butter and drizzle over corn. Stir to distribute, taste and adjust seasoning if desired. Serve hot.