Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
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2 tablespoons canola oil
½ cup white popcorn kernels
½ teaspoon popcorn salt, divided
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground cayenne pepper
⅛ teaspoon ground chipotle chile pepper
⅛ teaspoon ground ancho chile pepper
Directions
Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.
Pour popcorn kernels into hot oil; season with 1/2 of the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all kernels are popped, 5 to 10 minutes. Remove the pot from heat.
Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
Tips
I like using a stainless metal bowl, so I don't have to transfer the popcorn when it's done; you just have to let the bowl cool slightly. If you make the popcorn several times, it will likely start to make the bowl a little blackened/seasoned on the bottom, so I use it exclusively for popcorn.