Popcorn as good as the theater’s, with a kick! Salty, spicy and a little smoky. All you need is a large pot or metal bowl. I use a large 2 gallon metal bowl. Omit the chili powders if you don’t like it spicy.
- 2 tablespoons canola oil
- ½ cup white popcorn kernels
- ½ teaspoon popcorn salt, divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon ground chipotle chile pepper
- ⅛ teaspoon ground ancho chile pepper
- Step 1
Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
I like using the stainless metal bowl for this so that I don’t even have to transfer the popcorn when it’s done, you just have to let the bowl cool slightly. If you make the popcorn several times it will likely start to make the bowl a little blackened/seasoned on the bottom, so I use the bowl exclusively for popcorn.
Per Serving: 155 calories; protein 3.1g; carbohydrates 18.6g; fat 8.2g; sodium 291.6mg.