Maple Chile Popcorn Light Recipes

MAPLE-CHILE POPCORN (LIGHT)

Steps:

• Preheat oven to 300°.
• Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
• Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
• Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.

CHILE LIME POPCORN

Steps:

• Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
• Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
• Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
• Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup

CHILE LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.

MAPLE POPCORN

Steps:

• Pop the popcorn according to your favourite method and set aside in a large bowl.
• Preheat oven to 200°F.
• In a large saucepan melt the butter over medium-high heat.
• Add the maple and corn syrups, salt and cream of tartar and mix well.
• Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
• Remove from the heat and quickly stir in the baking soda.
• Pour the syrup over the popcorn and stir to coat thoroughly.
• Distribute the popcorn equally between two baking sheets.
• Bake, stirring several times, until dry and crispy, about one hour.
• Cool completely before storing in an air-tight container.