An addictive popcorn snack seasoned with a red chile spice and butter.
*See Kitchen Notes for more information, related links and substitutions.
Add the olive oil to a large skillet. Start heating over a medium heat.
Add the popcorn and spread it out for one layer (as shown).
Cover, but tilt the lid so that it leaves a small air gap to allow the moisture generated to escape.
While you are waiting for the popcorn to start popping, prepare the red chile butter (instructions below).
Increase heat to medium high. When the popcorn starts to pop, reduce heat to medium.
Gently shake the pan occasionally to move unpopped corn to the bottom of the skillet.
Continue to heat until you only hear an occasional pop. Turn off the heat and let sit for about one minute to finish popping.
Add 2 Tbsp. butter to a ramekin. Top with 1/2 tsp. red chile spice blend.
Melt in a microwave for 30 seconds on high or until all of the butter has melted. Stir to combine ingredients. Taste, Add a pinch or two of sea salt if needed.
Pour the popped popcorn into a large bowl. Drizzle the red chile butter over the popcorn a little at a time. Toss the popcorn to coat the popcorn. Continue drizzling with the butter until it is all used and the popcorn is coated.
Serve and Enjoy!
Olive Oil - To add another layer of flavor to the popcorn, you could use an infused olive oil. I would suggest a garlic infused oil or a chile spiced oil.
Link to Red Chile Spice Blend. I would highly recommend making up this blend because there on so many ways to use it; however, if you don't want to make it up, then substitute with some red chile powder, chipotle powder and salt.
Recipe author: MJ of MJ's Kitchen