Hot and Spicy Popcorn Recipe
The cheapest popcorn is the kind you buy in the large glass containers. Pop it in an air popper, or on the stovetop over medium high heat.
SERVES ► 12
- 4 quarts popped popcorn
- ½ cup butter, melted
- 3 tablespoons olive oil
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1 cup shelf-stable Parmesan cheese
Preheat oven to 300°F. For 4 quarts of popcorn, start with ½ cup unpopped kernels. Place in air popper, or in large stockpot over medium high heat.
When kernels start to pop, shake pan constantly over heat. Remove from heat when popping slows down. Remove any unpopped kernels.
In medium saucepan, combine butter and olive oil and melt over medium heat. Remove from heat and add chili powder, cumin, salt, and red pepper flakes.
Place popcorn in two large baking pans. Drizzle butter mixture over popcorn. Sprinkle each pan with Parmesan cheese; toss to coat.
Bake for 15–20 minutes, stirring twice during baking time, until popcorn is crisp and cheese is melted. Serve warm or cool and store in air tight container up to 3 days.
Make Your Own Microwave Popcorn
You can make microwave popcorn with the regular popcorn you buy in glass jars. Just pour about ¼ cup of unpopped kernels into a brown paper lunch sack. Fold over the top edge twice, then set upright in the microwave. Cook on high for 2–3 minutes or until popping slows down to a pop every two seconds.
