Texas Hot Chili Popcorn

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Popcorn

½ cup uncooked popcorn
3 Tbls. cooking oil (grapeseed or peanut oil works great)

Add 3 or 4 kernels of uncooked popcorn to heated oil and cover with a lid. When kernels pop, add rest of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This helps all the kernels reach the same temperature and pop at about the same time.

Place pan back on heat. Cover with a vented lid. Without a steam vent, the popcorn will be tough. When popping begins, shake pan continuously over the burner until popping slows to several seconds between pops. Pour popcorn into a bowl and salt lightly.

OR . . . use a microwave. There are lots of microwave poppers these days. I don’t recommend using the bags.

Buttered Hot Chili Sauce

3 Tbls. butter
½ tsp. chili powder
¼ tsp. cayenne pepper, or to taste.
¼ tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. onion powder

Melt butter in a small pan over low heat. Use the popcorn pan if desired. Add the rest of the ingredients. Stir until bubbly. Dribble over popped corn and toss with two forks. Serve. Keep fire extinguishers close by!

Makes about 2 to 2-1/2 quarts popped corn.

Comment: This is my own version of Texas Hot Chili Popcorn.

Your opinion matters to me.

Just for fun . . .

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Every time John brings me flowers, I worry that he’s borrowing unauthorized media again.

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6 Comments

Elizabeth Sunny Lea Castaneda on July 18, 2013 at 8:39 pm

Yum! I’ll pass this on to my hubby… he’s the popcorn popper around these parts.

jodileastewart on July 18, 2013 at 8:44 pm

Someone has already suggested using a little Tabasco in the butter sauce, and I think a few drops wouldn’t water it down! I know you hubby has plenty of that on hand, considering his hot-food obsession! Lol!
Reply

Wayne Calk on July 21, 2013 at 12:18 am

Thanks Jodi. That is pretty much how I cook popcorn anyway and usually add hatch red chile powder. Your additional spice recipe looks like it would be right down my alley.

jodileastewart on July 22, 2013 at 6:38 pm

I’m so glad!
Reply

Cynthia on August 8, 2013 at 2:15 pm

Jodi, I was craving some popcorn and remembered this post in foodgroupies. I also was craving something a little sweet. So I combined your spice mix into my caramel popcorn syrup and it was absolutely yummy. Spicy, salty, sweet, hit all the good spots.

jodileastewart on January 28, 2014 at 4:18 pm

Now that’s original, Cynthia! Great idea for the folks who love salty/sweet/hot combos.
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Elizabeth Sunny Lea Castaneda on July 18, 2013 at 8:39 pm

Yum! I’ll pass this on to my hubby… he’s the popcorn popper around these parts.
- jodileastewart on July 18, 2013 at 8:44 pm
  
  Someone has already suggested using a little Tabasco in the butter sauce, and I think a few drops wouldn’t water it down! I know you hubby has plenty of that on hand, considering his hot-food obsession! Lol!
Wayne Calk on July 21, 2013 at 12:18 am

Thanks Jodi. That is pretty much how I cook popcorn anyway and usually add hatch red chile powder. Your additional spice recipe looks like it would be right down my alley.
- jodileastewart on July 22, 2013 at 6:38 pm
  
  I’m so glad!
Cynthia on August 8, 2013 at 2:15 pm

Jodi, I was craving some popcorn and remembered this post in foodgroupies. I also was craving something a little sweet. So I combined your spice mix into my caramel popcorn syrup and it was absolutely yummy. Spicy, salty, sweet, hit all the good spots.
- jodileastewart on January 28, 2014 at 4:18 pm
  
  Now that’s original, Cynthia! Great idea for the folks who love salty/sweet/hot combos.