KIDS CAN MAKE: HEALTHY TACO POPCORN
Nutritional yeast is our secret ingredient in this taco spice blend. Dried and not active, it's high in vitamin B12 and has a pleasant cheesy flavor, making it the perfect stand-in when dairy's not an option. (You can find it in the supplement aisles at grocery and health food stores.) For big and little kids: Let them help measure ingredients and toss the popcorn.
Provided by Food Network Kitchen
Time 20m
Yield Four 2-cup servings, plus leftover spice blend
Number Of Ingredients 10
Steps:
- Make the Spice Mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips.
- Transfer the cooled tomato strips to a spice grinder, and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder.
- Make the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter, and toss to coat. Add 2 heaping tablespoons of taco spice and 1/2 teaspoon salt, and toss again to coat.
- Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You'll have enough to make 3 more batches of popcorn.)
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 360 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
TACO POPCORN
Provided by Food Network
Time 5m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Combine the popcorn, corn chips and tortilla strips in a large bowl.
- Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine and serve immediately.
TACO POPCORN
Stove-top buttered popcorn is tossed with a homemade taco seasoning, cheese and scallions.
Provided by Food Network Kitchen
Time 20m
Yield four 2-cup servings
Number Of Ingredients 12
Steps:
- For the spice mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips.
- Transfer the cooled tomato strips to a spice grinder and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder. Reserve 2 heaping tablespoons for the popcorn. Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You?ll have enough to make 3 more batches of popcorn.)
- For the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter and toss to coat. Add the reserved taco spice blend, the cheese, scallions and 1/2 teaspoon salt, and toss again to coat.
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- Heat the oil in a medium skillet over high heat. Once hot and shimmering, add the popcorn kernels. Shake and shift the pan so that the kernels are in a flat, even layer.
- Cover the pan and let the kernels cook until the time between pops is 3 to 4 seconds, shaking the pan every 20 seconds or so to keep the kernels from burning. The popcorn should cook in about 3 minutes.
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- Heat oil in a medium saucepan over high heat until melted. Add popcorn kernels, and give the pan a shake so that they level out. Cover with a lid and wait until kernels have popped. (**See tips below to prevent burning).
- Once the popcorn is popped, pour it out into a serving bowl. Immediately sprinkle with taco seasoning and salt, and toss to combine. Season to taste with additional seasoning or salt if desired.
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