Monday, March 25, 2013

Tex-Mex Popcorn




•1/2 cup popcorn kernels
•3 tablespoons canola oil
•1/2 teaspoon cumin seeds
•Refrigerated butter-flavored spray
•1/4 cup minced fresh cilantro
•1 teaspoon salt
•1 teaspoon chili powder
•1/2 teaspoon garlic powder
•1/8 teaspoon smoked paprika

Directions
•In a Dutch oven over medium heat, cook the popcorn kernels, oil and cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
 • Transfer to a large bowl; spritz with butter-flavored spray. Add remaining ingredients and toss to coat. Continue spritzing and tossing until popcorn is coated. Yield: 4 quarts.

This recipe comes from Taste of Home.
5 of 5 stars

note to self*** use real butter and coconut oil :o)

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