Popcorn as good as the theater's, with a kick! The seasoning is salty, spicy, and a little smoky. All you need is a large pot or metal bowl; I use a large 2-gallon metal bowl. Omit the chili powders if you don't like it spicy.
Ingredients
- canola oil: 2 Tbsp
- white popcorn kernels: 0.5 cup
- popcorn salt: 0.5 tsp (divided)
- garlic powder: 0.125 tsp
- onion powder: 0.125 tsp
- ground cayenne pepper: 0.125 tsp
- ground chipotle Chili pepper: 0.125 tsp
- ground ancho Chili pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.
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Pour popcorn kernels into hot oil; season with 1/2 of the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all kernels are popped, 5 to 10 minutes. Remove the pot from heat.
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Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
