Spicy And Sweet Popcorn Recipes

Steps:

• Melt 3 tablespoons coconut oil in a large pot over high heat. Add the popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping slows down. Transfer the popcorn to a large bowl. Wipe out the pot.
• Stir the confectioners' sugar, paprika, 1 teaspoon salt, the garlic powder, cumin and cayenne together in a small bowl.
• Melt the remaining 1/4 cup coconut oil in the same pot over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated.

Steps:

• Spray a large bowl with cooking spray. Fill with popcorn.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad.
• Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat.
• Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper.
• Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet.
• Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.

Steps:

• Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes.
• Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.

Steps:

• Combine sugar, salt, garam masala, and cayenne in a large serving bowl.
• Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.

Steps:

• In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Steps:

• Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
• Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
• Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
• Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
• When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

Steps:

• Combine all ingredients and pour over popcorn, toss to coat.