Time 5m Yield 10 servings. Number Of Ingredients 6 Steps:
Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Time 30m Yield 20 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan. In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated. Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.
Time 30m Yield 12 Number Of Ingredients 7 Steps:
Melt butter in a large pot over low heat. Stir miniature marshmallows into melted butter; cook and stir until mostly melted, about 5 minutes. Add molasses, cinnamon, and nutmeg to the marshmallow mixture; continue cooking until the mixture begins to bubble, about 5 minutes more. Mix crushed peanuts into the mixture. Remove pot from heat. Gently fold popcorn into the marshmallow mixture to coat, taking care to not crush kernels. Working with buttered hands or a measuring cup sprayed with non-stick spray, form popcorn mixture into 12 balls and let rest on waxed paper until cool.
Time 10m Yield 8 servings Number Of Ingredients 8 Steps:
Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.
Time 15m Yield 3 quarts Number Of Ingredients 8 Steps:
In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 15x10-inch baking; sheet and bake at 300°F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container.
Time 13m Number Of Ingredients 4 Steps:
Heat oven to 200C/180C fan/gas 6. Pop the natural microwave popcorn pouch (or popcorn kernels) following pack instructions. Meanwhile, mix together chilli flakes, cracked black pepper and mixed spice. Toss the popcorn with the spice mix, then tip onto a large baking tray and place in the oven for 5 mins until the corn is crisp and the spices are fragrant. Sprinkle with a pinch of salt and eat warm or once cooled. Will keep in an airtight container for up to a week.
More about “spiced popcorn recipes”
Time 20m Yield 3 tablespoons spice mixture, e Number Of Ingredients 7 Steps:
To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month. Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.
