Caramel popcorn? Over it! Cheese popcorn? So five minutes ago. Shake things up with a smoky-sweet bag of barbecue popcorn instead. The spice mixture comes together quickly and can be sprinkled on fresh or pre-popped corn for a last-minute snack.
|1 Tbs smoked paprika||1/2 tsp onion powder|
|1 Tbs brown sugar||1/4 tsp freshly ground black pepper|
|1 tsp kosher salt||2 Tbs vegetable oil|
|1/2 tsp chili powder||1/4 cup + 1 Tbs yellow or white corn kernels OR 10 cups plain pre-popped corn|
|1/2 tsp garlic powder||4 Tbs unsalted butter|
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.
The popcorn will keep for a week in an airtight container.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf