Our Favorite Pop Corn

This is how we love our pop corn: with a fiery heat from chili powder, a nice acidic bite from the amchoor, a bit of smokey paprika, a dash of nutritional yeast, and a pinch of salt. These flavors just combine so very well that a bowl of pop corn never lasts very long around here.

popcorn

The amount of chili can of course be scaled up or down, to suit everyone’s tastes. The seasoning recipe makes just about enough to season 1 dl of unpopped corn kernels, or less if we want a more intense flavor.

Basic Pop Corn:

  • 3/4 to 1 dl pop corn kernels
  • 1 and 1/2 to 2 tablespoons canola oil

We heat the oil in a cooking pot on high heat and add one corn kernel to see if it’s hot enough – when the kernel pops, it’s time to add the rest. Then we cover the pot, shake it a little, and let the kernels pop. When the popping slows down, we remove the pot from heat, pour the pop corn in a serving bowl, and toss in the seasoning.

The Seasoning:

  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon amchoor (dried mango powder, also known as amchur)
  • 1/3 teaspoon hot chili powder
  • 1/3 teaspoon smoked paprika
  • 1/3 to 1/2 teaspoon salt

We just stir all the ingredients together with a fork – the amchoor powder tends to get a bit lumpy, so it’s important to be thorough with this.

12 Comments

  1. Posted May 29, 2009 at 17:47 | Permalink

    Never heard of amchoor. Always nice to try something new. Thanks for the tip!

  2. Posted May 30, 2009 at 04:26 | Permalink

    wow, that sounds really great! I’ll definitely try it. I’ve got a box of amchoor that I never use. fun!

  3. Posted May 30, 2009 at 07:21 | Permalink

    Sounds great, I normally use cajun spices, nutritional yeast and salt.

  4. Posted May 30, 2009 at 07:37 | Permalink

    mmm so much better than store-bought popcorn! i loooove putting nutritional yeast on mine. it’s so good.

  5. Posted May 31, 2009 at 22:38 | Permalink

    We love popcorn! my dog too! I’ll have to try your additions.

  6. Oraphan
    Posted June 1, 2009 at 04:30 | Permalink

    I love it! Sounds yummy and spicy!

  7. Anni
    Posted June 1, 2009 at 16:18 | Permalink

    Thanks for the comments, you all! Using amchoor is a nice way to get tanginess when you don’t want to add liquid.

  8. Posted June 1, 2009 at 16:46 | Permalink

    This sounds phenomenal! I think this would be a great way to use my amchoor powder.

  9. Posted June 4, 2009 at 22:08 | Permalink

    I love popcorn! Yours looks great. I also enjoy your blog. Nice work!

  10. Posted June 5, 2009 at 00:51 | Permalink

    That looks like a delicious snack!

  11. Posted June 26, 2009 at 16:07 | Permalink

    I know this isn’t a new post but I was just checking out your blog and had to comment because this is almost exactly how we make our popcorn and I thought we were originals! :) We use garlic powder and I tend to pile on more nut yeast – I’ll definitely give the amchoor a try.

  12. Posted September 16, 2009 at 04:26 | Permalink

    Oh, yum! I’m bookmarking this one

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