And lots of other occasions. Need to pay attention to not burn the spices. I use a little more oil and half the chili, because I’m a chili wimp.
Spicy Popcorn Recipe
1/2 cup of corn kernels
2 tbs vegetable oil
1 tsp of paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt
Method:
- Heat the oil in a large saucepan over a medium-high heat. Add the corn kernels to the pot but ensure that you can still see the bottom of the pot — this means don’t add too many kernels otherwise they don’t cook evenly.
- Cover the pot and shake it around to coat the kernels in oil. Let the pot heat up for about 2 minutes on medium-high heat. Turn the heat down to medium-low and add the spices. Shake the pot to coat the kernels again and then cover the pot and let it heat up.
- Shake the pot every so often. Once the kernels start to pop, open the lid ever so slightly to allow some air in. Turn the heat down a little lower and keep shaking the pot. You don’t want the spices to burn so keep an eye on it.
- The kernels should be popping very rapidly now. You can turn the heat off but leave the pot on the burner.
- Once the popping starts to slow down, take off the lid and place popcorn in a large bowl. Sprinkle on some salt and serve.
- Popcorn can be stored in an airtight container for up to a week.