Spicy Popcorn

The spicier the better, and that includes popcorn. Rarely do I purchase prepackaged treats, relying instead on my culinary inspired imagination and efforts. Recently, I came up with my best spice mixture to date for old fashioned stovetop popped popcorn. Popcorn goes gourmet in Lisa's Kitchen.

Spicy Popcorn

Recipe by Lisa Turner Published on August 31, 2007 Buttery spiced popcorn with Parmesan cheese Print this recipe Popcorn: 1/2 cup unpopped popcorn kernels 1/8 cup peanut or high smoking-point oil 1/8 cup butter Seasoning: 1/4 cup dry grated or powdered Parmesan cheese 1 teaspoon dried dill 1/2 teaspoon cayenne 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon amchoor powder (optional) 1 teaspoon sea salt pinch of mustard powder Instructions: In a large pot, heat the oil and butter over medium-high heat until hot. Add a few kernels of popcorn to the pot. When the kernels pop, add the remaining popcorn. Cover and shake the pot up and down every 15 to 30 seconds to distribute the oil and prevent the popped kernels from burning. To make the seasoning, combine the cheese, salt and spices in a small bowl. Transfer the popcorn to a large bowl and lightly toss with the spice mixture. Makes 4 snack servings