15 min (Quick)
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
Add the paprika, sugar, salt, chili powder, garlic powder, onion powder, and pepper to a spice grinder or mini food processor and whir for 10-15 seconds to evenly blend and sift the ingredients. Set aside.
Pour the vegetable oil into a 3- or 4-quart heavy-bottomed stockpot and add 2 or 3 of the popcorn kernels. Cover the pot and heat over medium heat until you hear 1 or 2 of the kernels pop.
Add the remaining corn kernels in an even layer and re-cover. Cook, shaking gently and frequently to evenly distribute the hot oil among the kernels as they pop. Remove the pot from the burner once the popping sounds slow to a crawl.
Transfer the cooked popcorn to a large mixing bowl.
Melt the butter in a saucepan over low heat; don’t let it bubble or spurt. Pour the butter over the popcorn and toss to evenly combine; If you have two mixing bowls of the same size, place one over the other to form a dome over the popcorn, then shake between the two.
Add the bbq topping to the buttered popcorn and shake to combine.