Mexican Butter Popcorn

By RoketJSquerl

Ingredients

• 1 tsp Ground Cumin
• 1/2 tsp Chilli Powder
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Oregano
• 1/4 tsp Garlic Powder
• 1/2 tsp Onion Salt *
• 1 Lime, juice & zest
• 3 tbsp (45g) Unsalted Butter
• 1/3 cup Popcorn Kernels

Details

Servings 1
Adapted from kitchenmason.com

Preparation

Step 1

Firstly, mix together all the spices in a small bowl/ramekin.

In a small saucepan over a low heat, melt together the lime

Once melted, tip in the spices & give it a quick mix. Allow to sit over a low heat, stirring occasionally, whilst we get on with the popcorn.

In a very large lidded saucepan, melt the remaining tablespoon (15g) of butter over a medium heat then add in the popcorn kernels. Stir to coat all the kernels in the butter then place the lid on.

Set the timer for 7 minutes, they should start popping by then. (Check the packet instructions just to be sure.) When they do start popping, give the pan an occasional shake. Be careful though as the lid will likely be hot.

Tip the popcorn out into a large bowl and pour over half the spice mixture.

Give it a really good mix then add the remaining mixture

best served straight away but if you do need to store it or make it ahead of time, I’m reliably informed that an airtight glass container will keep it fresh & crunchy for up to 3 days. I’m sure an airtight plastic container would be ok too.