Start by popping 1/2 cup popcorn in the way that you like. We sometimes do air popped popcorn, but for this recipe, we decided to use Alton Brown's Perfect Popcorn preparation method.
We used 1/2 cup popcorn with 2 tbs peanut oil.
Toss to coat the kernels in oil, and quickly cover tightly with aluminum foil.
Poke a few holes in the top to allow the steam to vent.
Keep it constantly moving so the kernels don't settle. It will start to pop fairly quickly. Don't stop shaking the bowl until all kernels are popped, approximately 3 minutes. Then remove from heat and set aside.
Now grab the ingredients for the spiced topping.
- 2 tablespoons packed light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder (the recipe calls for cayenne, but I couldn't find our cayenne so I substituted it with the chipotle powder)
- 1 teaspoon garlic powder
- 2 teaspoons salt
And of course, we can't forget the most important ingredient of all...
Butter! The recipe calls for 4 tbs, or 1/2 stick.
Melt the butter, and then add the dry ingredients and stir until the sugar has dissolved and the ingredients have melded together.
Now go back to your big bowl of popcorn, and very slowly drizzle about 1/4 of the spice mixture on top. Toss the popcorn, and add 1/4 more, then toss, 1/4 more, toss, the last 1/4, and toss again. The goal is even coverage of the popcorn, so however it works for you!
Now dig in! This is an awesome salty-savory-sweet popcorn, and it goes great with a Corona on a lazy Saturday afternoon! Enjoy!