SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
SWEET AND SPICY POPCORN
Provided by Valerie Bertinelli
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.
SPICY POPCORN
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.
CAJUN-SPICED POPCORN
Popcorn is roasted with butter and a blend of spices to make an addictive snack. I make this for watching movies or even sports.
Provided by Rhiannone
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
- In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
- Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 5.3 g, Cholesterol 12.2 mg, Fat 9.4 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 311.7 mg, Sugar 0.2 g
POP IT LIKE IT'S HOT POPCORN
Add homemade spice to your popcorn with one or more of these five flavors: Lemon-Chive, Chocolate Trail-Mix, Cinnamon-Sugar, Honey-Nut, or Nacho.
Provided by Katrina Scott
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a saucepan set over medium-high heat, warm a couple of popcorn kernels with the coconut oil. Put a lid on the saucepan and wait for the initial kernels to pop. This lets you know the heat is just right. When the pan is hot enough, add the remaining kernels and replace the lid on the pan.
- Carefully shake the saucepan as the kernels pop. When they are all popped, transfer the popcorn to a bowl and toss it with the salt. Add any of the extra flavor options that you and your friends might like!
BUFFALO WING POPCORN
Why this spicy caramel popcorn didn't already exist, we have no idea.
Provided by Claire Saffitz
Categories Bon Appétit Kid-Friendly Super Bowl Corn Tailgating snack snack week
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
- Bring sugar and 1/4 cup water to a boil in a medium saucepan over mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
- Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully-caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
- Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.
- Do ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.
SPICY PIMENTóN POPCORN
Using more oil than popcorn, a technique developed by Jessica Koslow of Sqirl in Los Angeles, yields a particularly crisp and rich popcorn. Here, the kernels are popped, then tossed while still hot with a combination of sweet and hot smoked paprikas, and bit of earthy cumin. It's a complex mix that can be as hot as you can take it.
Provided by Melissa Clark
Categories snack, finger foods
Time 20m
Yield About 12 cups
Number Of Ingredients 6
Steps:
- In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
- Cook, shaking occasionally, until popping stops.
- Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating.
SPICY-SWEET BUFFALO POPCORN
If Buffalo wings and kettle corn married, this would be their baby! This popcorn is sweet, salty, and spicy all at the same time! It's a winner for football parties. If you like blue cheese, try sprinkling a few blue cheese crumbles over your serving of popcorn. I put a small bowl of blue cheese crumbles next to the popcorn bowl so people can add some if they wish.
Provided by MARGARET N
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 56m
Yield 8
Number Of Ingredients 8
Steps:
- Spray a large bowl with cooking spray. Fill with popcorn.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad.
- Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat.
- Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper.
- Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet.
- Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 31.7 g, Cholesterol 11.4 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 502.6 mg, Sugar 25 g
HOT AND SPICY POPCORN
Adjust peppers to your preferred heat level. Nice adult snack for a change of pace. Recipe from my friend Karin.
Provided by charlie 5
Categories Lunch/Snacks
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In a food processor or blender, finely blend the Parmesan, salt, pepper flakes, cumin, and thyme for 3 minutes.
- Prepare popcorn.
- Toss with butter and then sprinkle the cheese mixture evenly over the popcorn and toss to mix.
Nutrition Facts : Calories 1057.7, Fat 89.2, SaturatedFat 55.1, Cholesterol 254, Sodium 3463.3, Carbohydrate 6.9, Fiber 0.3, Sugar 1.5, Protein 58.3
SPICY POPCORN
This recipe is for the person who likes everything spicy hot!! I learned about this trick from a coworker who is a hot food freak! The spicy oil can be used for a varitiey of foods; different types of oils can be used as well. Peanut oil is the best overall choice, since it withstands higher temperatures.
Provided by Darcie Kelly
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put the vegetable or peanut oil in a pot suitable for popping corn.
- Warm the oil gently and place sliced habanero in the oil (be careful to wash your hands after handling, and don't touch your eyes or nose!) Stir occasionally for 3 minutes.
- Be careful not to heat the oil too much; the smoke from the oil will cause your lungs and eyes to burn.
- Remove the sliced habanero from the oil and discard.
- Pop your popcorn like you normally would in the spicy oil.
- Add your favorite popcorn condiments, such as melted butter, salt, cheese flavoring, or my favorite, butter flavored sprinkles, and enjoy!
Nutrition Facts : Calories 129.2, Fat 13.7, SaturatedFat 1.8, Sodium 1.6, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 0.5
SWEET AND SPICY POPCORN
"This crispy snack has a fun and different flavor," shares Flo Burtnett of Gage, Oklahoma. "I took some to my neighbor's one evening when we were visiting and it didn't last long!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
BUFFALO POPCORN RECIPE BY TASTY
Want to spice of up your life? Make this Buffalo Flavored Popcorn Recipe in minutes. It's a great snack to take on the go or save for later.
Provided by Katie Aubin
Categories Snacks
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
- In a separate small bowl, mix together the sugar, hot sauce, and olive oil. 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 hot sauce mixture over the popcorn. Carefully toss to coat.
- Sprinkle the 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!
Nutrition Facts : Calories 159 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, Sugar 2 grams
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SPICY POPCORN • NOW COOK THIS!
From nowcookthis.com
Cuisine AmericanTotal Time 10 minsCategory SnackCalories 70 per serving
- In a small bowl, combine the salt, paprika, garlic powder, cumin, and cayenne pepper; set aside.
- In a medium to large pot with a handle and lid (3-quart or larger), combine the coconut oil and popcorn kernels over medium heat. Put on the lid.
- Once the kernels begin to pop, continue cooking over medium heat, gently shaking the pan (helps prevent popped kernels from burning), until the popping stops.
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