Chipotle Ranch Popcorn Recipes

PARMESAN & CHIPOTLE POPCORN

Steps:

• Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

RANCH POPCORN

Steps:

• Place the popcorn in an ungreased 13x9-in. baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat. , Bake, uncovered, at 350° for 10 minutes or until lightly browned. Serve warm.

CHIPOTLE RANCH POPCORN

Steps:

• Stir together ranch salad dressing mix, chipotle pepper and garlic salt in a small bowl.
• Lightly spray popcorn with cooking spray. If you wish you could drizzle the popcorn with melted butter or margarine.
• Sprinkle 1 tablespoon of the seasoning mix over popcorn; toss and serve.
• Store remaining seasoning mix in an airtight container for future use.

CHIPOTLE-PECAN CANDIED POPCORN

Steps:

• Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.
• Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.
• Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.

COOL RANCH POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
• Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

BUFFALO RANCH POPCORN

Steps:

• Place popcorn in a large bowl. In a small bowl, combine the wing sauce, butter and cayenne; drizzle over popcorn and toss to coat. Sprinkle with dressing mix and additional cayenne to taste; toss to coat.

CHIPOTLE RANCH DRESSING

Steps:

• Mix in mixer on low speed until well mixed.
• Refrigerate.