This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!
If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until your preferred spice level is achieved.
ingredients
- 4 oz (1/2 cup) Popcorn Kernels
- 3 Tablespoons Canola or Peanut Oil
- 3 Tablespoons Olive, Canola, or Peanut Oil
- 3 Teaspoons (9 grams) Tomato Powder
- 1 Teaspoon (3 grams) Onion Powder
- 1/2 Teaspoon (2 grams) Garlic Powder
- 1/2 Teaspoons (2 grams) Sugar
- 1/4 - 1 Teaspoon Chili Powder
- 1/2 Teaspoon (2 grams) Cumin Powder
- 1/8 Teaspoon Cinnamon
- 1/2 - 1 Teaspoon (3-6 grams) Table Salt, to taste
deviations & tips
- 1/4 teaspoon chili powder = mild
- 1/2 teaspoon chili powder = medium
- 3/4 teaspoon chili powder = hot
- 1 teaspoon chili powder = very hot
- Make your own tomato powder from leftover tomato skins!
prepare the popcorn
Add 3 tablespoons canola oil along with popcorn kernels. Cover pot with aluminum foil and use a knife to poke holes in the top. Heat over medium. When you start to hear the oil sizzle, occasionally shake pot. When you hear the popcorn pop, shake pot almost constantly to keep popcorn from burning. This will take about 3 minutes. If you can count to 3 between "pops", remove popcorn from heat.
Drizzle 3 tablespoons of olive, peanut, or canola oil over cooked popcorn and stir to distribute evenly.
prepare the spice mix
In a small mixing bowl, combine spices, sugar and salt.
assembly
Shake spice mix over popcorn. Stir until evenly distributed.
Enjoy immediately or store in an air tight container.
