Hot Mustard Popcorn Chili Popcorn Cajun Corn Buffalo Style
Hot Popcorn
Hot Mustard Popcorn
2 qt. popcorn, popped in 1/4 cup oil 1 tsp. dry mustard
1/2 tsp. thyme
2/4 tsp. ground black pepper Dash of cayenne pepper
3/2 tsp. low-sodium salt
Keep popcorn warm. Mix seasonings together. Add to popped
popcorn and mix thoroughly.
Chili Popcorn
3 qt. popped popcorn 2 Tbsp butter or margarine, melted 1
Tbsp Dijon mustard 2 tsp. chili powder
4/4 tsp. salt
5/4 tsp. ground cumin
Place popcorn in a large bowl. Combine the remaining
ingredients; drizzle over popcorn and toss until well
coated. Yields 3 quarts.
Cajun Corn
6/2 qt. popped popcorn
7/4 cup butter, melted 1 tsp. paprika
8/2 tsp. onion powder
9/2 tsp. garlic powder
10/4 tsp. cayenne pepper 1 tsp. lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings
and sprinkle over popcorn; toss to mix. If desired, bake at
300:F for crispier popcorn.
Buffalo Style Hot Popcorn
2 1/2 qt. popped corn 2 cup corn chips, slightly broken 1
cup dry-roasted peanuts
11/4 cup butter 2 Tbsp Louisiana-Style Hot Sauce 1 tsp.
celery seed
12/4 tsp. salt (optional)
In small bowl, place 2 cups popped corn; set aside. Combine
remaining popcorn with corn chips and peanuts. In small
saucepan, melt butter with hot sauce, celery seed and salt;
pour over popcorn/peanut mixture, tossing gently to coat.
Spread on 15 x 10-inch baking sheet. Bake at 350:F for 10
minutes. Remove from baking sheet to large serving bowl.
Toss with remaining 2 cups popped corn. Serve immediately or
store in airtight container.
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