chile lime tequila popcorn


So, March is here.  I’m not sure how it came around so fast, but it did, and I’m pretty excited about it.


I’ve been experimenting with my fair share of gluten-free snacks these days and this popcorn was one I tried a few weeks ago as a contribution to a neighborhood game night.


It’s deliciously spicy, naturally gluten-free and party friendly.  Whether you’re celebrating March Madness, St. Patrick’s Day or simply looking for a spicy snack, this popcorn is a sure winner.


chile lime tequila popcorn
yield: 2 quarts (about 8 cups & about 8 servings)

recipe notes:  I like to pop my popcorn in a brown paper bag in the microwave à la Mark Bittman.  I measure out 1/4 cups of kernels, place them in a brown paper bag with nothing else (Bittman says to add oil but I’ve found you don’t need it), fold the top down many times and microwave it for 2 minutes until there are at least 3-4 seconds between pops.  You can also pop it over the stove in a little bit of oil à la Heidi’s instructions.  In regard to tossing the popcorn, I’ve done the bag way and also tossed it in a big bowl.  I didn’t notice much of a different between either.

2 quarts (8 cups) popped popcorn
2 1/2 tablespoons butter, melted
1 teaspoons freshly squeezed lime juice
1/4 teaspoon lime zest
1/2 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin

1.  Preheat the oven to 300 degrees.  Line a baking sheet with a silpat or parchment paper.

2.  Put the popcorn in a large bowl, a large paper bag or a clean washable muslin bag.  In a bowl or liquid measuring cup, combine the butter, lime juice, tequila, lime zest and jalapeño and set aside.  In another small bowl, combine the pepper, salt, red pepper flakes and cumin.

3.  Pour the butter mixture over the popcorn, a little at a time, tossing the popcorn to coat as you go.  Next, pour the spice mixture over the popcorn and toss to coat.

4.  Spread the mixture out on the baking sheet and bake for 5-7 minutes or until dry.

source: 101cookbooks




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