Some Recipes

Spicy Popcorn

Recipe by Donna ..|.. Index | Desserts

This recipe makes 2 or 3 servings of popped corn. The amount of popcorn in this recipe will require a pan that is no smaller than 4 quarts.

Ingredients

• 1/2 cup popping popcorn
• 2 or 3 Tablespoons oil
• 1 teaspoon chili powder
• 1/2 teaspoon Tabasco sauce
• 3/8 teaspoon salt, or to taste
• Cheddar Cheese block - slice 2 or 3 servings off of the block

Directions

Follow the popping directions from the popcorn package, or the directions for your stove-top popper, or follow my popping directions below using a 4-quart saucepan.

Add the oil to a 4-quart or larger saucepan. Add two kernels of popcorn to the pan. Place the lid on the pan and place the pan on the stove over medium-high heat.

Listen for the 2 kernels to pop. Right after the two kernels pop, add the rest of the popcorn kernels, the chili powder, and the Tabasco sauce.
Note: the Tabasco sauce will react to the hot pan, so cover the pan quickly after adding it, or tip the lid up a little and add the Tabasco.

Place the lid on the pan and shake the pan as the popcorn pops. The steam from the popping corn will be pungent from the Tabasco - I usually place a folded kitchen towel over the lid and hold the towel in place at the pan handles. When the popping slows remove pan from heat and turn the stove off. Remove the lid and salt the popcorn. Put the lid back on the pan and shake it to distribute the salt. Pour the popcorn into big bowls, 1 1/2-quart sized bowls are about the right size for one serving. Add a serving of cheddar and eat.