BBQ Popcorn

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.

Casey Barber

BBQ Popcorn

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    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


    Prep: 5 min Total: 15 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      Transfer the cooked popcorn to a large mixing bowl.

    • 5

      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.

    • 6

      Add the bbq topping to the buttered popcorn and shake to combine.


     The popcorn will keep for a week in an airtight container.

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