Mexican Popcorn Spice Recipes

Steps:

• Combine the popcorn, corn chips and tortilla strips in a large bowl.
• Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine and serve immediately.

Steps:

• Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add 1/2 cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with butter, cheese, Tajín, and salt. Add more Tajín to taste, and cayenne for extra heat, if desired.

Steps:

• In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.

Steps:

• In a Dutch oven over medium heat, cook the popcorn kernels, oil and cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl; spritz with butter-flavored spray. Add remaining ingredients and toss to coat. Continue spritzing and tossing until popcorn is coated.