Monday, April 18, 2011

Spiced Popcorn

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.


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