Spicy Popcorn Recipes

Steps:

• Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.

Steps:

• Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl.
• In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.

Steps:

• Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.

Steps:

• Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
• Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
• In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
• Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

Steps:

• Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.

Steps:

• Pop Popcorn and place in large bowl.
• Melt around 2-3 tbsp butter. (or soy "butter").
• Mix tabasco sauce in with the butter. (To taste, I like about a teaspoon or two.).
• Mix 1 tsp of paprika, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp pepper in small cup.
• Pour butter mixture on popcorn about one tablespoon at a time. After you pour the butter mixture on; sprinkle a bit of the seasoning mixture in, and voila!

Steps:

• Place the popcorn kernels in a heavy-bottomed large pot and add enough oil just to cover them. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. Toss the cheese with the white pepper.
• In a large bowl, toss the popcorn with the butter well then with the cheese and black pepper mixture and taste for seasoning.

Steps:

• Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes.
• Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.

Steps:

• Put the vegetable or peanut oil in a pot suitable for popping corn.
• Warm the oil gently and place sliced habanero in the oil (be careful to wash your hands after handling, and don't touch your eyes or nose!) Stir occasionally for 3 minutes.
• Be careful not to heat the oil too much; the smoke from the oil will cause your lungs and eyes to burn.
• Remove the sliced habanero from the oil and discard.
• Pop your popcorn like you normally would in the spicy oil.
• Add your favorite popcorn condiments, such as melted butter, salt, cheese flavoring, or my favorite, butter flavored sprinkles, and enjoy!

Steps:

• In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.

Steps:

• Spray a large bowl with cooking spray. Fill with popcorn.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad.
• Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat.
• Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper.
• Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet.
• Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.

Steps:

• Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.
• In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.
• In a small bowl, whisk together the baking soda and cayenne pepper.
• Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
• Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot - you'll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
• Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks or two minutes.

Steps:

• In a food processor or blender, finely blend the Parmesan, salt, pepper flakes, cumin, and thyme for 3 minutes.
• Prepare popcorn.
• Toss with butter and then sprinkle the cheese mixture evenly over the popcorn and toss to mix.

Steps:

• Combine all ingredients and pour over popcorn, toss to coat.