Spicy Chili Cheese Popcorn

By TaratheFoodie

Ingredients

• To make the popcorn:
• 1 cup - Popcorn kernels
• 6 Tbsp - vegetable oil with a high smoke point (light olive oil is perfect)
• Combined seasoning:
• 3 Tbsp - Cheddar cheese seasoning
• 2 tsp - Ancho chili powder
• 1 tsp - Smoked Spanish paprika
• 1/2 tsp - Granulated garlic (or garlic powder)
• 1/2 tsp - Black pepper, finely ground
• 1/2 tsp - Salt, finely ground
• 1/4 tsp - Cayenne pepper, ground
• Separate seasoning:
• 1/4 cup - Extra virgin olive oil
• 1/2 tsp - Thyme leaves, dried

Details

Servings 6
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Popping the corn:

In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn.

Combined seasoning:

Combine the cheddar cheese seasoning, ancho chili powder, smoked Spanish paprika, granulated garlic, black pepper, salt, and cayenne pepper in a small mixing bowl and mix thoroughly. As soon as the corn is finished popping, sprinkle the combined seasoning onto the popcorn about 1/3 at a time and then toss after each application to ensure a good distribution of the seasoning.

Separate seasoning:

Drizzle the extra virgin olive oil over the popcorn about 1 tablespoon at a time and then toss after each application to ensure an even coating of the spices and olive oil. Finally, sprinkle the thyme leaves onto the popcorn and toss once more.