This chili-spiced popcorn has been seeing more air time in our house these days than Don Draper, which is certainly saying a lot. It's been packed into small lidded containers for the lunchbox, tossed into galvanized tubs for pre-dinner munching, and it's keeping the kids company as they make their way through a series of silly movies, as only two tween boys can do.
When paired with sliced watermelon and pink lemonade it also makes for a mighty fine meal when the temperatures declare it too hot to cook, which, if you live anywhere near me, you know it's been almost every day this week. There is no butter or oil drizzled over this seasoned collation, and if you feel like jazzing up the flavours a little, it really benefits from a tiny squeeze of lime juice and just a hint of zest.
We like this so much that I've take to making an extra large batch of the seasoning blend to keep on hand. Store it in a mason jar with a tight fitting lid for up to two months. The sugar in the recipe brings out the smoky heat of the paprika and chili powder, so I wouldn't omit it.
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 1/2 tsp. sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. table salt
- 8-10 cups air-popped popcorn
Combine the paprika, chili powder, sugar, garlic powder and salt in a small bowl and stir to combine.
Place the popcorn in a large mixing bowl and sprinkle the spice blend over the top. Toss well to combine, ensuring the popcorn is evenly covered with the seasoning.