Chili Spiced Popcorn Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the natural microwave popcorn pouch (or popcorn kernels) following pack instructions.
• Meanwhile, mix together chilli flakes, cracked black pepper and mixed spice. Toss the popcorn with the spice mix, then tip onto a large baking tray and place in the oven for 5 mins until the corn is crisp and the spices are fragrant.
• Sprinkle with a pinch of salt and eat warm or once cooled. Will keep in an airtight container for up to a week.

Steps:

• Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve.

Steps:

• Mix the smoked paprika, chili powder, garlic salt and onion powder together in a small bowl.
• Toss the popcorn and butter in a large bowl until well coated. Sprinkle the spice blend and Parmesan over the popcorn and toss well.

Steps:

• Place popcorn in a large bowl. Combine butter, chili powder and salt; pour over popcorn. , Spread in a 15x10x1-in. baking pan; sprinkle with Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes or until the cheese is melted. Toss well to coat. Store in an airtight container.

Steps:

• 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.

Steps:

• Stir together salt and spices in a small bowl. Sprinkle over hot popcorn in a large bowl and toss to coat.

Steps:

• Pop the kernels according to package directions and transfer to a large serving bowl.
• Melt the butter in a small saucepan over medium heat. Mix in the remaining ingredients until well combined. Pour the spiced butter over the popcorn and toss until evenly coated. Serve.
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Steps:

• Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
• Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
• In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
• Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.