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Ingredients20 m servings 155 cals
Original recipe yields 4 servings
- Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
- Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 155 calories; 8.2 g fat; 18.6 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition
ReviewsRead all reviews 2
I melted a tiny amount of butter (couple tbsps) and added the seasonings to the butter. I also increased the garlic and onion powder. Delicious and most definetly addictive. Next time, I will do...