Ingredients: |
Ingredients: 4 qt. freshly popped popcorn*
1/3 c. butter, melted
2 tsp. freshly squeezed lime juice
1/2 tsp. lime zest
1 tsp. tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/2 tsp. freshly ground black pepper
1 1/2 tsp. salt
1 tsp. red pepper flakes
1 tsp. ground cumin
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Directions: |
Directions:
Preheat the oven to 300º F . Line a baking sheet with foil or a silicone baking mat (or unbleached parchment paper). Set aside.
Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.
Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.
*To pop 4 quarts of popcorn, heat 1/4 cup olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.
Make 4 quarts of popcorn.
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This recipe for Chile Lime Tequila Popcorn is from