-
- 3 Tbsp canola oil (45 mL)
- 1/2 cup popcorn kernels (125 mL)
- 3 Tbsp canola oil (45 mL)
- 1 tsp ancho chili powder (5 mL)
- 1/2 tsp salt, or to taste (2 mL)
- 1/4 tsp garlic powder (1 mL)
- 1/8 tsp cayenne pepper (0.5 mL)
- 2 Tbsp lime zest (30 mL)
-
- Pour canola oil into 4 qt. pot. Add popcorn, cover with lid left slightly ajar to allow stem to escape. Place pot over high heat. Cook popcorn until popping sounds slow. Remove from heat. Pour into large bowl.
- Combine remaining ingredients, except lime zest, in small heavy pot and heat till small ‘waves’ can be seen on surface of the oil (just prior to oil reaching smoke point). Drizzle over popcorn. Sprinkle with lime zest. Toss popcorn to mix ingredients. Serve immediately.
- Store in a covered container in a cool dry place for up to one week. Do not freeze.
Lime and Chili Pepper Popcorn
Pack some punch to your stovetop popcorn! All it takes is some chili powder, cayenne pepper, onion powder, and lime zest. Makes the perfect snack for movie nights. Store in a covered container in a cool dry place for up to one week.
- Makes
- 24
Nutritional Analysis
- Servings
- 24
- Calories
- 49
- Total Fat
- 3.7 g
- Saturated Fat
- 0.3 g
- Cholesterol
- 0 mg
- Sodium
- 43 mg
- Carbohydrates
- 3.5 g
- Fiber
- 0.6 g
- Sugars
- 0.1 g
- Protein
- 0.5 g
- Potassium
- 15 mg
