And on to the last of my popcorn buffet, another savory option. This had the perfect kick to it, especially the day after it was made. I would usually recommend serving popcorn soon after making it to keep it fresh, but because the flavors developed so much after sitting a day, I think I would probably suggest making it about 24 hours prior to serving - just be sure to keep it in an airtight container so that it doesn't get too soggy.
SPICED POPCORN (From Rachel Ray)
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1/3 cup extra-virgin olive oil
15 cups hot unsalted popcorn
In a small bowl, mix the chili powder, paprika, cayenne and salt.
In an extra-large bowl, drizzle some olive oil over the popcorn and sprinkle with some of the spices. Mix with your hands; repeat until the popcorn is evenly coated.