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Ingredients20 m servings 426 cals
Original recipe yields 3 servings
- Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
- Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
- Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
- Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.
Per Serving: 426 calories; 29.3 g fat; 37.7 g carbohydrates; 6.4 g protein; 41 mg cholesterol; 313 mg sodium. Full nutrition
ReviewsRead all reviews 2
Good recipe but one that made me realize I am not a fan of sumac. No fault of the recipe but just a personal preference. If you love sumac and popcorn too then you really should give this one a ...