Snack Time: Spiced Popcorn Two Ways
Hi guys! It’s Gab from Artful Desperado! Today I’m sharing with you two super easy, yet tasty, recipes to make spiced popcorn. I know, popcorn is s total no brainer, but, trust me, the flavor combos I prepared are pretty great and will impress your snacking buds.
First off we have sage and chipotle spiced popcorn. This combo is still a bit wintery (though we are getting close to spring) so it will definitely make you feel cozy at home. It’s perfect for movie night and you don’t have to make a ton since it’s pretty flavorful (let’s be honest though, we’ll all probably eat a bucket of it). The mix of chipotle heat and cooling sage will definitely make it to your new faves list.
Next in line, we have a sweet and spicy mix (also with a touch of chipotle) with freshly ground pepper and caramel spiced popcorn. I gotta say this one is my jam, I basically had to restrain myself from not eating the whole thing before I took photos of it. The heat of the black pepper and the chipotle mixed with sweet, buttery goodness is aaah-mazing.
Both types of spiced popcorn pair perfectly with a glass of Monterey Pinot Noir or even Pinot Gris if you want something refreshing! The Pinot though has delicious sweet spice notes that linger like magic with the heat of the snacks. I like both with a glass of this red, but I must say the sage and chipotle combo worked the best and totally echoed the earthiness/smokiness of the flavors.
Ok, time to get snackin’, let’s make some popcorn!
Spiced Popcorn Two Ways
Author: Gabriel Cabrera of The Artful Desperado
Recipe type: Snack
- To make each kind of popcorn:
- ½ cup popcorn kernels
- 1 tablespoon olive oil
- 2 teaspoons of sea salt
- To make the mixes
- Sage and Chipotle:
- 3 teaspoons ground chipotle powder
- 2 teaspoons ground sage
- Pepper and Caramel:
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground chipotle powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ stick butter
- 1 pinch of salt
- To make the sage and chipotle mix: place the popcorn kernels, oil, and sea salt in a heavy-bottom pot with a lid over medium high heat. Heat until kernels start to pop making sure to swirl a bit so the popcorn doesn’t burn. Once you don’t hear any more kernels popping, remove from the heat and uncover the pot.Place the popcorn in a bowl, add the chipotle and sage powder, toss, and dig in.
- To make the pepper and caramel mix: preheat the oven to 350F. Line a baking sheet with parchment paper. Make the popcorn (same instructions as above). Divide the popcorn in half. Now make the caramel by placing both sugars on a pot over medium heat until sugar starts to bubble, once bubbles get small and you can smell caramel (about 5 min), carefully dump in the butter and whisk until mixed. Place one half of the popcorn over the baking sheet, and cover with the hot caramel (be careful!), use a spoon or spatula to mix, place in the oven for 7 min, let it cool down. The other half gets the black pepper and chipotle. Once the caramel popcorn is cold, mix both and you’re good to go!
- Both kinds keep well in an airtight container for about 2-3 days.